Prep 10 mins
Cook 20 mins
Served with mashed potatoes, this meal reminds me of time I spent in Germany. A real German hausfrau would cook up an apple in her sauerkraut, but using baby food is a real time-saver and still softens the flavor of the sauerkraut and makes it delicious.
- 1 tablespoon vegetable oil
- 4 boneless center cut pork chops, 1/2 inch thick (4 to 5 oz. each)
- 1⁄4 teaspoon pepper
- 1⁄8 teaspoon salt
- 1 lb sauerkraut (bagged, not canned!)
- 1 (6 ounce) jar pear baby food or 1 (6 ounce) jar apple baby food
- Heat oven to 375°F.
- Heat oil in a large ovenproof skillet over medium heat.
- Add pork chops and cook about 2 minutes per side, turning once, until lightly browned.
- Remove skillet from heat and remove chops to a plate.
- Sprinkle with pepper and salt.
- Meanwhile drain sauerkraut, rinse under cold water, and squeeze dry with paper towels.
- Mix sauerkraut and puréed pears in the skillet.
- Top with pork chops.
- Bake uncovered, 18 to 20 minutes, until centers of chops are opaque and barely pink.
- Serve with mashed potatoes.
- Note: My supermarket stores the bagged sauerkraut in the meat section near the bratwurst and other sausages.
- It really is better tasting than any of the canned or jarred kinds I've tried, if you can find it.