Pork chops w/sauerkraut
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Sweet Butter |
| 1 | large | Onion, Peeled, Sliced |
| Thin & Separated Into | ||
| Rings | ||
| 4 | Loin Pork Chops, Cut | |
| 1-1/2\" Thick | ||
| 3 | pounds | Sauerkraut, Drained & |
| Rinsed | ||
| 1 | tablespoon | Caraway seeds |
| 6 | cloves | Garlic, smashed and |
| Peeled | ||
| 2 | cups | Sour cream |
| 3 | tablespoons | Hot and sweet red |
| Pepper sauce | ||
Directions
Cooking times are based on the use of a standard (575-700 watt) microwave oven and quantities for 4 servings - adjust cooking times as required. Heat the butter in a 14"x11"x2" dish, uncovered, at 100% for 2 minutes. Stir in the onions. Cook, uncovered, for 2 more minutes. Arrange the pork chops on top of the onions, placing one in each corner of the dish, with the bone against the side of the dish.
Spread the sauerkraut over the chops. Stir in the caraway seeds.
Press the garlic into the sauerkraut. Cover tightly with microwave safe plastic wrap. Cook at 100% for 16 minutes. Insert an instant reading thermometer right through the plastic into the thickest part of a chop, without letting it touch the bone. The chops are done if it reads 145 degrees. If the thermometer reads less than 145 degrees, remove the thermometer, patch t hole in the plastic and cook at 100% for another 1 or 2 minutes. Stir in the sour cream and pepper sauce.
Cover tightly with microwave safe plastic wrap. Cook at 100% for 2 minutes. Uncover. Serve hot. From: Joel Ehrlich Submitted By JIM WELLER On 07-25-95