Ingredients
4 pork chops (bone-in or boneless)
1 can (about 16 oz) sauerkraut
1 onion, chopped
3 cloves garlic, minced
1 teaspoon caraway seeds
1 cup chicken broth
Salt and pepper to taste
2 tablespoons olive oil
Optional: potatoes
Directions
Preheat the oven to 350°F (175°C).
In a large skillet, heat olive oil over medium-high heat and brown the pork chops on both sides. Set aside.
Sauté onions and garlic in the same skillet until fragrant. Add sauerkraut, caraway seeds, salt, and pepper, mix well.
Transfer the sauerkraut mixture to a casserole dish, place the browned pork chops on top, and pour in chicken broth.
Cover the casserole dish with foil and bake for about 1 hour until pork chops are tender.
Remove foil during the last 15 minutes of baking to allow the pork chops to brown slightly.
Serve hot, garnished with fresh herbs if desired.
Nutrition Facts
Calories:
450
Fat:
22
Carbohydrates:
15
Protein:
40
Sodium:
1200
Fiber:
5
Sugar:
5
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