1 tbsp. vegetable oil
4 boneless center cut pork chops, 1/2″ thick, 4-5 oz. each
1/4 tsp. pepper
1/8 tsp. salt
1 lb. sauerkraut, preferably bagged, not canned
1 (6 oz.) jar baby food pureed pears or apples
1/2 tsp. caraway seeds

1. Heat oven to 375 degrees.

2. Heat oil in a large oven proof skillet over medium heat. Add pork chops and cook about 2 minutes per side, turning once, until lightly browned. Remove skillet from heat and remove chops to a plate. Sprinkle with salt and pepper.

3. Meanwhile, drain sauerkraut, rinse under cold water, drain again and squeeze dry with hands.

4. Mix sauerkraut, pureed pears and caraway seeds in skillet. Top with pork chops. Bake, uncovered 18 to 20 minutes until centers of chops are opaque and barely pink.

Variation: Instead of pear puree and caraway seeds, stir 1 tablespoon brown sugar, 1/2 cup milk or heavy cream and 2 teaspoons Dijon mustard into the sauerkraut. Proceed as directed.

Tonight, I’m serving with roasted potato wedges, garden salad and fresh fruit compote.

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