Cooking Recipe Pork & Sauerkraut Casserole

Recipe Ingredients

SHARED BY IRIS GRAYSON

x Vegetable cooking spray

6 ea (4-oz/ea) Boneless center-

-cut pork loin chops

1 ts Vegetable oil

1 c Chopped onion

1/2 c Thinly sliced carrot

1/2 c Dry white wine

1/2 c Canned low-sodium chicken

-broth, undiluted

1 ts Freshly ground pepper

2 c Sauerkraut

1/4 c Chopped fresh parsley

Directions

Coat a large nonstick skillet with cooking spray; place over
medium-high heat until hot. Add chops, and cook 6 minutes on each
side or until browned. Remove chops from skillet. Drain and pat dry
with paper towels. Wipe drippings from skillet with a paper towel.
Coat skillet with cooking spray; add oil. Place over medium-high
heat until hot. Add onion and carrot; saute 4 minutes or until
tender. Add wine, chicken broth, and pepper; cook over medium heat 8
minutes. Stir in sauerkraut. Transfer to a 13- x 9- x 2-inch baking
dish coating with cooking spray. Arrange pork chops over sauerkraut
mixture. Cover and bake at 350 degrees for 1 hour or until chops are
fat).

PER SERVING: calories 215; fat 10.0g; carb 5.1g; protein 26.5g; chol
71mg; chol 422mg.

From: Healthy Choices "CHOICES FOR LIVING HAPPIER AND HEALTHIER,"
Winter 1996.

Categories matching this recipe

Healthy ,Pork ,Casserole ,Low ,fat