Pork chops with apple kraut
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Pork loin chops (6 oz ea) | |
| 1 | tablespoon | Flour; all-purpose |
| 2 | cups | Sauerkraut; drained* |
| 2 | Apples; small, cored & diced | |
| ½ | cup | Onion; diced |
| 1 | teaspoon | Caraway seed |
| 4 | teaspoons | Mustard; dijon (1 T, 1t) |
| 1 | teaspoon | Sugar; brown, firmly packed |
| 1 | teaspoon | Horseradish; prepared |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
Directions
Source: Weight Watchers Favorite Recipes Cookbook * Use the sauerkraut that is packaged in plastic bags and stored in the refrigerator section of the supermarket; it is usually crisper and less salty than the canned variety.
On rack in broiling pan broil pork chops 6 inches from heat source, turning once, until rare, 2 to 3 minutes on each side. Remove from broiler and set aside. Preheat oven to 350 deg. F. Spoon flour into a 20 x 14 inch plastic baking bag and shake to coat inside of bag; set bag in a 13 x 9 x 2 inch baking dish. In medium bowl combine sauerkraut, apples, onion, and caraway seed; spread mixture evenly in bag. In small bowl combine mustard, sugar, horseradish, salt, and pepper; spread a thin coating of mixture on both sides of each pork chop. Arrange chops in bag over sauerkraut mixture and seal bag as manufacturer directs; cut 6 slits in top of bag. Bake until chops are cooked throughout and tender, 45 to 50 minutes.
Each serving is equivalent to the following Weight Watchers Personal Choice Program exchanges: 4 protien exchanges, 1-¼ vegetable exchanges, ½ fruit exchange, 20 optional calories.
Posted to MC-Recipe Digest V1 #813 by Nancy Berry <nlberry@...> on Sep 28, 1997