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Pork Chops With Sauerkraut

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Ingredients
  Pork chops 4 , cut 1 inch thick
  Salt 1 Teaspoon
  Butter/Margarine 3 Tablespoon
  Onion 1 Medium, sliced
  Water 1⁄4 Cup (4 tbs)
  Orange juice 1 Cup (16 tbs)
  Cornstarch 1 Teaspoon
  Sauerkraut 1 Can (10 oz) (Drained, Rinsed)
  Caraway seeds 1⁄4 Teaspoon
  Oranges 2 , peeled and sectioned
Directions

Sprinkle pork chops on both sides with salt.
Melt butter in a large skillet; saute onion until tender.
Add pork chops; brown well on both sides.
Add water; cover and simmer 45 minutes, or until meat is tender.
Remove chops from skillet; transfer to a heated serving platter.
Add orange juice to the skillet; blend well with liquid in the skillet.
Dissolve cornstarch in 2 tablespoons liquid from the skillet; return to skillet.
Bring to a boil, stirring constantly.
Spoon gravy over chops.
Meanwhile, combine sauerkraut and caraway seeds in a medium size saucepan; heat through.
Gently stir in orange sections; serve with pork chops.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Pork
Interest: 
Quick

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