Skillet Pork And Sauerkraut
|Lean pork chops||20 Ounce (4 In Number, 5 Ounce Each)|
|Vegetable oil||2 Teaspoon|
|Sliced onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Drained sauerkraut||2 Cup (32 tbs), rinsed|
|Apple juice||1⁄2 Cup (8 tbs)|
|Caraway seeds||1 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Apple||1 Small, cored and sliced|
1. Preheat broiler. Broil chops on broiler rack in roasting pan 4 inches from heat source 2 minutes on each side.
2. In large nonstick skillet, heat oil; add onion and garlic and cook over medium heat until softened, about 2 minutes. Add 1/4 cup water and remaining ingredients, except sliced apple; top with chops and simmer, covered, over low heat about 1 hour, or until chops are tender.
3. Stir in apple slices; cover and simmer until apple is tender-crisp, about 3 minutes.