Pork and sauerkraut casserole

6 servings

Ingredients

Quantity Ingredient
x Vegetable cooking spray
6 eaches (4-oz/ea) Boneless center- cut pork loin chops
1 teaspoon Vegetable oil
1 cup Chopped onion
½ cup Thinly sliced carrot
½ cup Dry white wine
½ cup Canned low-sodium chicken broth, undiluted
1 teaspoon Freshly ground pepper
2 cups Sauerkraut
¼ cup Chopped fresh parsley

Directions

SHARED BY IRIS GRAYSON

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 tender. Sprinkle with parsley. Yield: 6 servings (28% calories from 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.

Submitted By IRIS GRAYSON On 01-01-96

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