Pork Chops with Sauerkraut and Potatoes

A traditional New Year's Day meal for good luck

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pork chops and sauerkrautServes: 4
Prep: 15 min
Cook: 1 hr 7 min
Total: 1 hr 27 min
             
Ingredients

  • 1/4 cup unbleached or all-purpose flour
  • 1 1/2 teaspoons dried sage
  • 4 lean pork loin chops (1 pound), trimmed of all visible fat
  • 1 onion, halved and thinly sliced
  • 3 Granny Smith apples, peeled and sliced
  • 1 pound sauerkraut, rinsed, drained, and squeezed of excess moisture
  • 1 1/2 cups frozen sliced carrots, thawed
  • 2 cups apple cider or apple juice
  • 3/4 pound small red potatoes, halved
  • 1 teaspoon olive oil
  • 1/4 teaspoon saltDirections

 

1. Position 1 rack in the upper third of the oven. Preheat the oven to 350°F.

2. On a large shallow plate, combine the flour and sage. Mix with a fork. Dip both sides of each pork chop into the mixture to coat. Reserve the flour mixture. Coat a large Dutch oven with nonstick spray. Set over mediumhigh heat. Cook the chops for 2 minutes per side, or until browned. Remove to a plate.

3. Coat the pot with nonstick spray. Add the onion and apples. Cook, stirring often, for 5 minutes, or until soft. Cover with the pork chops, sauerkraut, carrots, and apple cider or apple juice. Sprinkle with the reserved flour mixture. Stir the toppings to combine.

4. Cover and bake in the lower third of the oven, stirring occasionally, for 1 hour, or until the pork is tender when pierced with a sharp knife.

5. After 20 minutes, coat a large roasting pan with nonstick spray. Place the potatoes in the pan.Drizzle with the oil. Sprinkle with the salt. Toss to combine. Bake on the upper oven rack for 40 minutes, stirring occasionally, or until golden and tender.

Nutritional Facts per serving
Calories     417 cal
Fat     7.7 g
Saturated fat     2.3 g
Cholesterol     62.4 mg
Sodium     995.6 mg
Carbohydrates     58.2 g
Total sugars     29.1 g
Dietary fiber     7.7 g
Protein     28.8 g

 

Serves: 4
Prep: 15 min
Cook: 1 hr 7 min
Total: 1 hr 27 min
              

Ingredients
1/4 cup unbleached or all-purpose flour
1 1/2 teaspoons dried sage
4 lean pork loin chops (1 pound), trimmed of all visible fat
1 onion, halved and thinly sliced
3 Granny Smith apples, peeled and sliced
1 pound sauerkraut, rinsed, drained, and squeezed of excess moisture
1 1/2 cups frozen sliced carrots, thawed
2 cups apple cider or apple juice
3/4 pound small red potatoes, halved
1 teaspoon olive oil
1/4 teaspoon salt

Directions
1. Position 1 rack in the upper third of the oven. Preheat the oven to 350°F.

2. On a large shallow plate, combine the flour and sage. Mix with a fork. Dip both sides of each pork chop into the mixture to coat. Reserve the flour mixture. Coat a large Dutch oven with nonstick spray. Set over mediumhigh heat. Cook the chops for 2 minutes per side, or until browned. Remove to a plate.

3. Coat the pot with nonstick spray. Add the onion and apples. Cook, stirring often, for 5 minutes, or until soft. Cover with the pork chops, sauerkraut, carrots, and apple cider or apple juice. Sprinkle with the reserved flour mixture. Stir the toppings to combine.

4. Cover and bake in the lower third of the oven, stirring occasionally, for 1 hour, or until the pork is tender when pierced with a sharp knife.

5. After 20 minutes, coat a large roasting pan with nonstick spray. Place the potatoes in the pan.Drizzle with the oil. Sprinkle with the salt. Toss to combine. Bake on the upper oven rack for 40 minutes, stirring occasionally, or until golden and tender.

Nutritional Facts per serving
CALORIES     417 CAL
FAT     7.7 G
SATURATED FAT     2.3 G
CHOLESTEROL     62.4 MG
SODIUM     995.6 MG
CARBOHYDRATES     58.2 G
TOTAL SUGARS     29.1 G
DIETARY FIBER     7.7 G
PROTEIN     28.8 G

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