Pork Chops Baked in a Pear Sauerkraut

• 1 pound sauerkraut (preferably bagged not canned)
• 1 jar (6 ounces) baby-food apple puree or pear puree
• 1/2 teaspoon caraway seeds
• Salt and freshly ground black pepper
• 1 tablespoon oil
• 4 boneless center-cut pork chops, about 4 ounces each and 1/2 inch thick

1. Preheat the oven to 375F.
2. Drain the sauerkraut, rinse well under cold running water, and squeeze dry with your hands.
3. In a mixing bowl combine the sauerkraut, fruit puree, and caraway seeds; season to taste with salt and pepper.
4. Heat the oil in a medium-size ovenproof skillet over medium heat.
5. Add the pork chops and saute until somewhat browned, about 2 minutes per side.
6. Transfer the chops to a dinner plate.
7. Off the heat, stir the sauerkraut mixture into the pan juices in the skillet.
8. When this is well mixed, place the seared pork chops on top and place the skillet in the oven.
9. Bake uncovered until the pork is cooked through, about 30 minutes.
10. Variation
11. Substitute 1 tablespoon brown sugar, 1/2 cup milk or heavy or whipping cream, and 2 teaspoons Dijon mustard for the fruit puree and caraway.
12. Proceed as directed.

sauerkraut, babyfood apple puree, caraway seeds, salt, oil, center

Taken from www.cookstr.com/recipes/pork-chops-baked-in-a-pear-sauerkraut (may not work)