Servings: 6
Preparation Time: 15 minutes
Cooking Time: 50 minutes
Categories: Main Dish, Nat. Pork Producers Council, Pork
6 bone-in pork chops, 3/4-inch thick
1 16-ounce can sauerkraut, rinsed and drained
1 teaspoon caraway seed
1 16-ounce can whole cranberry sauce
1 8-ounce package cornbread stuffing mix (4 cups)
1 cup water
4 tablespoons butter, melted
1. Heat oven to 350ºF. Spread sauerkraut in a 13 × 9 × 2-inch baking dish. Sprinkle sauerkraut with caraway seed; spread cranberry sauce over. Arrange pork chops on top of cranberry sauce.
2. In a medium bowl combine stuffing mix, water and melted butter. Divide stuffing mixture among chops, spreading to cover the top of chops. Bake, uncovered, for 45-50 minutes until topping is golden.
Preparation Time: 15 minutes
Cooking Time: 50 minutes
Categories: Main Dish, Nat. Pork Producers Council, Pork
6 bone-in pork chops, 3/4-inch thick
1 16-ounce can sauerkraut, rinsed and drained
1 teaspoon caraway seed
1 16-ounce can whole cranberry sauce
1 8-ounce package cornbread stuffing mix (4 cups)
1 cup water
4 tablespoons butter, melted
1. Heat oven to 350ºF. Spread sauerkraut in a 13 × 9 × 2-inch baking dish. Sprinkle sauerkraut with caraway seed; spread cranberry sauce over. Arrange pork chops on top of cranberry sauce.
2. In a medium bowl combine stuffing mix, water and melted butter. Divide stuffing mixture among chops, spreading to cover the top of chops. Bake, uncovered, for 45-50 minutes until topping is golden.
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