Recipe: Pork and Sauerkraut Casserole (using white wine)

PORK AND SAUERKRAUT CASSEROLE

6 (4-oz each) boneless center-cut pork loin chops
1 tsp vegetable oil
1 cup chopped onion
1/2 cup thinly sliced carrot
1/2 cup dry white wine
1/2 cup canned low-sodium chicken broth, undiluted
1 tsp freshly ground pepper
2 cups sauerkraut
1/4 cup chopped fresh parsley

Preheat oven to 350 degrees F.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chops, and cook 6 minutes on each side or until browned. Remove chops from skillet. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.

Coat skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion and carrot; saute 4 minutes or until tender.

Add wine, chicken broth, and pepper; cook over medium heat 8 minutes. Stir in sauerkraut.

Transfer to a 13x9x2-inch baking dish coating with cooking spray. Arrange pork chops over sauerkraut mixture.

Cover and bake at 350 degrees F for 1 hour or until chops are tender. Sprinkle with parsley.

Servings: 6
Adapted from source: Healthy Choices - Choices For Living Happier And Healthier, Winter 1996