Pork Chops With Sauerkraut
|Pork chops||4 , cut 1 inch thick|
|Onion||1 Medium, sliced|
|Water||1⁄4 Cup (4 tbs)|
|Orange juice||1 Cup (16 tbs)|
|Sauerkraut||1 Can (10 oz) (Drained, Rinsed)|
|Caraway seeds||1⁄4 Teaspoon|
|Oranges||2 , peeled and sectioned|
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.
Serving size: Complete recipe
Calories 1511 Calories from Fat 706
% Daily Value*
Total Fat 79 g122.1%
Saturated Fat 37 g185.1%
Trans Fat 0.4 g
Cholesterol 409.5 mg136.5%
Sodium 4077.5 mg169.9%
Total Carbohydrates 100 g33.4%
Dietary Fiber 20.4 g81.5%
Sugars 63.7 g
Protein 103 g206.6%
Vitamin A 48.5% Vitamin C 540.5%
Calcium 40.3% Iron 47.2%
*Based on a 2000 Calorie diet