Yield: 4 Servings
|1 tablespoon||Vegetable oil|
|8 \N||Thin-cut blade pork chops; about 3/8-inch thick|
|\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 chopstheyre 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