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Pork and Sauerkraut Casserole
Source: dLife

Boneless pork, sauerkraut, carrots, chicken broth, and seasoning baked to perfection.

Prep Time: 20 minutes
Cook Time: 2 hours
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 278.0
Total Carbs 6.7 g
Dietary Fiber 2.1 g
Sugars 2.7 g
Total Fat 15.3 g
Saturated Fat 5.1 g
Unsaturated Fat 2.1 g
Potassium 564.3 mg
Protein 23.7 g
Sodium 219.3 mg
Dietary Exchanges
1 1/2 Fat , 1 1/2 Vegetables , 3 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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6 each  whole loin pork chops
1 tsp  vegetable oil
1 cup  fresh chopped onion
0 1/2 cup  sliced carrots
2 cup  Sauerkraut, low sodium, canned
0 1/2 cup  white wine
0 1/2 cup  Broth, chicken, low sodium, canned
1 tsp  black pepper
0 1/4 cup  chopped parsley
  1. Preheat oven to 350 degrees F.
  2. Spray a 13 x 9 inch baking pan with nonstick cooking spray and set aside.
  3. Spray a large nonstick pan with nonstick cooking spray and heat over medium high heat.
  4. Add pork and cook until brown on both sides, about 6 minutes per side.
  5. Remove pork and pat dry with paper towels.
  6. Carefully, wipe pan with paper towels to remove drippings.
  7. Coat pan again with nonstick cooking spray, add oil and place over medium high heat again.
  8. Add onion and carrot and cook until tender, about 4 minutes.
  9. Add in sauerkraut, wine, chicken broth, and pepper, and cook for 8 minutes.
  10. Place sauerkraut mixture into the 13 x 9 inch pan, arrange pork on top and sprinkle with parsley.
  11. Cover and bake until pork is tender, about 1 hour and 15 minutes.

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