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Pork Chops & Sauerkraut
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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.
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