Pork Chops Sauerkraut & Potatoes
|Shredded potatoes||2 Cup (32 tbs)|
|Onion||1 Small, chopped|
|Canned sauerkraut||1 Pound, drained (1 Can)|
|Canned cream of chicken soup||10 3⁄4 Ounce (1 Can, Divided)|
|Brown sugar||2 Tablespoon|
|Caraway seed||1⁄2 Teaspoon|
|Pork chops||4 (1/2 Inch Thick)|
|Bouquet sauce||1 Teaspoon|
Combine potatoes and onion in 12x8-in dish.
Cover with plastic wrap.
Microwave at High 4 to 6 minutes, or until potatoes are tender.
Stir in sauerkraut, two-thirds of soup, sugar, caraway seed, salt and pepper.
Spread evenly in dish.
Arrange chops on top with meatiest portions to outside of dish.
Combine bouquet sauce and water.
Brush chops with half of mixture.
Microwave at High uncovered 17 to 21 minutes, or until chops lose their pink color, turning over and brushing chops with bouquet mixture after half the cooking time.
Let stand covered while preparing sauce.
Combine remaining soup and milk in 1-cup measure.
Microwave at High 1 1/2 to 3 minutes to heat.
Serve with chops.