Ingredients: |
Ingredients: 1/4 cup all-purpose flour 1 1/2 teaspoon dried sage 4 lean pork loin chops (1 lb), trimmed of all visible fat 1 onion, halved and thinly sliced 3 Granny Smith apples, peeled and sliced 1 lb sauerkraut, rinsed, drained, and squeezed of excess moisture 1 1/2 frozen sliced carrots, thawed 2 cups apple cider or apple juice 3/4 lb small red potatoes, halved 1 teaspoon olive oil
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Directions: |
Directions:1. Position a rack in the upper third of the oven. Preheat the oven to 350 degrees F. 2. On a large shallow plate, combine the flour and sage. Mix with a fork. Dip both sides of each pork chop into the mixture to coat. Reserve the flour mixture. 3. Coat a large Dutch oven with cooking spray. Place it over medium-high heat. Cook the chops for 2 minutes per side, or until browned. Remove to a plate. 4. Coat the pot with cooking spray. Add the onion and apples. Cook, stirring often, for 5 minutes, or until soft. 5. Cover with the pork chops, sauerkraut, carrots, and apple cider. Sprinkle with the reserved flour mixture. Stir the toppings to combine. Cover, and bake in the lower third thirds of the oven, stirring occasionally, for 1 hour, or until the pork is tender when pierced with a sharp knife. 6. After 20 minutes, coat a large roasting pan with cooking spray. Place the potatoes in pan. Drizzle with the oil. Toss to combine. Bake on the upper oven rack for 40 minutes, stirring occasionally, or until golden and tender. Makes 4 servings.
Per serving: 420 cal, 29 g pro, 61 g carb, 8 g fat, 3 g sat fat, 60 mg chol, 8 g fiber, 880 mg sodium Diet Exchanges: 2 fruit, 2 vegetable, 0 milk, fat, 1 carb, 3 meat |