PORK CHOPS BAKED IN PEARS
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
Heat oven to 375 degrees. 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.
Meanwhile, drain sauerkraut, rinse under cold water, drain again
and squeeze dry with hands. 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. Makes 4 servings.
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