Lunch: Chops 'n' Kraut Recipe

Ingredients

6 bone-in pork loin chops (7 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
3 teaspoons canola oil, divided
1 medium onion, thinly sliced
2 garlic cloves, minced
1 can (14-1/2 ounces) petite diced tomatoes, undrained
1 can (14 ounces) sauerkraut, rinsed and well drained
1/3 cup packed brown sugar
1-1/2 teaspoons caraway seeds

Instructions

Sprinkle both sides of pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook three chops in 1 teaspoon oil for 2-3 minutes on each side or until browned; drain. Repeat with remaining chops and 1 teaspoon oil.
Place pork chops in a 13-in. x 9-in. baking dish coated with cooking spray; set aside. In the same skillet, cook onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, sauerkraut, brown sugar and caraway seeds. Cook and stir until mixture comes to a boil.
Carefully pour over chops. Cover and bake at 350 ° for 20-25 minutes or until a thermometer reads 160 °.

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