PORK AND SAUERKRAUT SKILLET SUPPER
- 1 Tablespoon (15 ml) vegetable oil
- 4 boneless pork chops
- 1/4 teaspoon pepper
- 1 14 ounce (398 ml) can low sodium sauerkraut
- 2 apples, cored
- 1/2 cup (125 ml)apple juice
- 1 teaspoon caraway seeds
In large skillet, heat oil over medium high heat; cook pork chops for about 2 minutes or until lightly browened.
Season with pepper.
Remove to plate and set aside.
Pour off fat from skillet.
Drain and rinse sauerkraut.
Slice apples crosswise.
Add sauerkraut, apples, apple juice and caraway seeds to skillet; bring to a boil.
Nestle pork chops into sauerkraut mixture.
Add any juices accumulated on plate.
Cover and simmer over low heat for about 20 minutes or until pork chops are tender and no longer pink inside.