Pork chops alsatian-style from lhj

Yield: 4 Servings

Measure Ingredient
1 tablespoon Vegetable oil
8 \N Thin-cut blade pork chops; about 3/8-inch thick
\N \N Salt
\N \N Freshly ground pepper
1 pounds Sauerkraut; rinsed and drained
1 \N Ripe pear; peeled, cored,
\N \N ; diced fine
¼ cup Chicken broth
2 \N Green onions; minced
1 tablespoon Firmly packed brown sugar
1 teaspoon Fresh thyme leaves; or 1/4 teaspoon
\N \N ; dried
¼ teaspoon Caraway seeds
\N \N Chopped fresh parsley; for garnish

Heat oil in large skillet over medium-high heat. Cook pork chops in batches until browned, 1 to 2 minutes per side. Season with salt and pepper.

Transfer to platter. Discard drippings from skillet; add remaining ingredients except parsley, stirring to scrape up browned bits. Cover and cook 5 minutes. Arrange chops over sauerkraut; cook, covered, until flavors are blended and chops are cooked through, 12 to 15 minutes. Sprinkle with parsley.

Prep time: 15 minutes Cooking time: 20 minutes Degree of difficulty: easy (C) Copyright 1997, Meredith Corporation, All Rights Reserved Busted by Barb, Possum Kingdom Lake NOTES : Monday, December 15, 1997 5:56 AM Shop for family-pack pork chops—they’re cut thin and are a good value .

Recipe by: LHJ ONLINE

Posted to MC-Recipe Digest V1 #978 by "abprice@..." <abprice@...> on Jan 2, 1998

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