Pork Chops Baked in Pear Sauerkraut

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

Directions

1. Heat oven to 375°F.
2. Heat oil in a large ovenproof skillet over medium heat.
3. Add pork chops and cook about 2 minutes per side, turning once, until lightly browned.
4. Remove skillet from heat and remove chops to a plate.
5. Sprinkle with pepper and salt.
6. Meanwhile drain sauerkraut, rinse under cold water, and squeeze dry with paper towels.
7. Mix sauerkraut and puréed pears in the skillet.
8. Top with pork chops.
9. Bake uncovered, 18 to 20 minutes, until centers of chops are opaque and barely pink.
10. Serve with mashed potatoes.
11. Note: My supermarket stores the bagged sauerkraut in the meat section near the bratwurst and other sausages.
12. It really is better tasting than any of the canned or jarred kinds I've tried, if you can find it.