Pork Chops and Sauerkraut
 

Pork Chops and Sauerkraut

* 16 center-cut pork chops, 1/2-inch thick
* 2 tablespoons bacon drippings
* Salt and freshly ground pepper
* 2 tablespoons prepared hot mustard (Dijon or Dusseldorf)
* 2 pounds sauerkraut, drained
* 1 cup diced peeled tart green apples
* 1 teaspoon caraway seeds
* 8 slices of crisp bacon, diced

Brown well-trimmed chops on both sides in bacon drippings. Sprinkle with
salt and pepper and rub mustard into both sides of chops. Combine
sauerkraut, apples, and caraway seeds in large casserole and arrange chops,
slightly overlapping, on top.

Preheat oven to 350°F. Tightly cover and back 1/2 hour. Uncover and back
1/2 hour longer. Transfer chops and sauerkraut to deep, heated platter and
sprinkle with crisp bacon.

Makes 8 servings, 7.4 carbohydrate grams per serving.

--
Starchless in Manitoba.