Sweet-sour kraut and chops
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Baking potatoes, peeled and thinly sliced (4-cups) |
| ½ | cup | Chopped onion |
| 6 | eaches | Pork chops, 3/4\" thick |
| 2 | tablespoons | Cooking oil |
| 1 | can | Sauerkraut, rinsed & drained (27-oz.) |
| 1 | can | Crushed pineapple (20-oz) |
| 2 | tablespoons | Brown sugar |
| ½ | teaspoon | Salt |
| dash | Pepper | |
Directions
In a 12 x 7½ x 2-inch baking dish combine potato slices and onion.
Add ¼ cup water. Bake covered, at 350 till nearly tender, 45-minutes. Meanwhile, in a skillet brown pork chops on both sides in hot oil. In a bowl combine sauerkraut, undrained pineapple, and brown sugar. Spoon over potato mixture. Place chops atop. Season with salt and pepper. Bake, covered, 45 minutes longer.