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Pork Chops Sauerkraut & Potatoes Recipe
|Shredded potatoes||2 Cup (32 tbs)|
|Onion||1 Small, chopped|
|Canned sauerkraut||1 Pound, drained (1 Can)|
|Canned cream of chicken soup||10 3⁄4 Ounce (1 Can, Divided)|
|Brown sugar||2 Tablespoon|
|Caraway seed||1⁄2 Teaspoon|
|Pork chops||4 (1/2 Inch Thick)|
|Bouquet sauce||1 Teaspoon|
Serving size: Complete recipe
Calories 1599 Calories from Fat 553
% Daily Value*
Total Fat 61 g94.5%
Saturated Fat 19.6 g98%
Trans Fat 0.4 g
Cholesterol 341.6 mg
Sodium 6264.7 mg261%
Total Carbohydrates 153 g50.9%
Dietary Fiber 24 g95.9%
Sugars 50.1 g
Protein 116 g231.4%
Vitamin A 16.1% Vitamin C 243.3%
Calcium 40.5% Iron 90%
*Based on a 2000 Calorie diet
Cover with plastic wrap.
Microwave at High 4 to 6 minutes, or until potatoes are tender.
Stir in sauerkraut, two-thirds of soup, sugar, caraway seed, salt and pepper.
Spread evenly in dish.
Arrange chops on top with meatiest portions to outside of dish.
Combine bouquet sauce and water.
Brush chops with half of mixture.
Microwave at High uncovered 17 to 21 minutes, or until chops lose their pink color, turning over and brushing chops with bouquet mixture after half the cooking time.
Let stand covered while preparing sauce.
Combine remaining soup and milk in 1-cup measure.
Microwave at High 1 1/2 to 3 minutes to heat.
Serve with chops.