Pork & sauerkraut casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| x | Vegetable cooking spray | |
| 6 | eaches | (4-oz/ea) Boneless center- cut pork loin chops |
| 1 | teaspoon | Vegetable oil |
| 1 | cup | Chopped onion |
| ½ | cup | Thinly sliced carrot |
| ½ | cup | Dry white wine |
| ½ | cup | Canned low-sodium chicken broth, undiluted |
| 1 | teaspoon | Freshly ground pepper |
| 2 | cups | Sauerkraut |
| ¼ | cup | Chopped fresh parsley |
Directions
SHARED BY IRIS GRAYSON
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chops, and cook 6 minutes on each side or until browned. Remove chops from skillet. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.
Coat skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion and carrot; saute 4 minutes or until tender. Add wine, chicken broth, and pepper; cook over medium heat 8 minutes. Stir in sauerkraut. Transfer to a 13- x 9- x 2-inch baking dish coating with cooking spray. Arrange pork chops over sauerkraut mixture. Cover and bake at 350 degrees for 1 hour or until chops are tender. Sprinkle with parsley. Yield: 6 servings (28% calories from fat).
PER SERVING: calories 215; fat 10.0g; carb 5.1g; protein 26.5g; chol 71mg; chol 422mg.
From: Healthy Choices "CHOICES FOR LIVING HAPPIER AND HEALTHIER," Winter 1996.