Ingredients
4 boneless pork chops
1/2 T. each sunflower seed oil or butter
1 lb. homemade or refrigerated sauerkraut, rinsed with fresh water and drained
2 large apples, finely chopped-- leftover (Cripps) Pink (Lady), Honeycrisp, King, other eating apples
1 medium sweet onion, chopped
4 small gold potatoes, sliced (or serve with baked potatoes if the pan is too small)
1/2 c. spicy, dry, fruity white wine
salt
pepper
Directions
Season the chops and brown them in a large, deep, heavy-bottom pan or Dutch Oven in hot oil and butter, about 3 minutes per side. Set aside.
Core and quarter the apples. Quarter the onion longitudinally. Slice the onions, potatoes, and apples using a food processor, emptying the work bowl into the skillet with each batch.
Cook for about 5 minutes, until the onion starts to look golden and the apples and potatoes soften.
Deglaze the pan with the wine and stir, scraping up all the browned bits, and cook for an additional 3 minutes.
Stir in the sauerkraut, and place the chops on top, including any juices that have collected. Cover the skillet, lower the heat and cook until the chops are done, about 7 minutes, depending on thickness. Do not overcook.
Nutrition Facts
Servings 4.0
| Amount Per Serving | |
| calories 423 | |
| % Daily Value * | |
| Total Fat 7 g | 11 % |
| Saturated Fat 2 g | 10 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 87 mg | 29 % |
| Sodium 391 mg | 16 % |
| Potassium 827 mg | 24 % |
| Total Carbohydrate 52 g | 17 % |
| Dietary Fiber 6 g | 22 % |
| Sugars 17 g | |
| Protein 35 g | 70 % |
| Vitamin A | 1 % |
| Vitamin C | 56 % |
| Calcium | 8 % |
| Iron | 18 % |
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