Pork Chops with Sauerkraut

Flavors of the Old Country blend together perfectly in this classic treatment for pork.

  • prep time 35 min
  • total time 35 min
  • ingredients 7
  • servings 4

Ingredients

2
tablespoons olive or vegetable oil
4
bone-in pork loin chops, thin cut (about 1 lb)
1
teaspoon salt
1/4
teaspoon pepper
1
lb small red potatoes, cut into 1/4-inch wedges
1
can (1 lb) sauerkraut, drained
1
teaspoon parsley flakes
  • 1 In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Sprinkle pork with 1/2 teaspoon of the salt and the pepper; cook pork in oil 5 to 8 minutes, turning once, until brown. Remove pork from skillet; cover to keep warm.
  • 2 In same skillet, heat remaining tablespoon oil. Sprinkle potatoes with remaining 1/2 teaspoon salt; cook potatoes in oil 7 to 10 minutes, stirring occasionally, until just starting to brown. Add pork. Stir in sauerkraut and parsley.
  • 3 Cover; cook 7 to 10 minutes or until pork is no longer pink in center and potatoes are tender. Serve pork over sauerkraut.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    340
    (
    Calories from Fat
    140),
    % Daily Value
    Total Fat
    16g
    16%
    (Saturated Fat
    4g,
    4%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    70mg
    70%;
    Sodium
    1300mg
    1300%;
    Total Carbohydrate
    24g
    24%
    (Dietary Fiber
    5g
    5%
      Sugars
    1g
    1%
    ),
    Protein
    27g
    27%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    20%;
    Calcium
    6%;
    Iron
    20%;
    Exchanges:
    1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 Fat;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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