Serves: 4 ——- Preparation Time: 45 minutes
Equipment: French chef knife, Cutting Board, Large Skillet
4 pork chops, trimmed of fat
1 medium onion, sliced and separated into rings
1 clove garlic, minced
1 16 ounce (460 g) can sauerkraut drained
½ cup (120 ml) apple juice
1 teaspoon caraway seeds
¼ teaspoon thyme
¼ teaspoon pepper
1 small apple, cored and sliced
Preheat skillet over medium-high heat for 3-4 minutes. Sprinkle a few drops of water in the pan. If the water droplets dance, the pan is ready. If the water evaporates, the pan is not hot enough. Place the pork chops in the hot, dry pan, which will be about 400°F (200°C). Cover the pan, and open the vent and dry sauté until pork chops release easily from the skillet, 4 to 5 minutes. Turn the pork chops; cover the pan and brown on other side until chop release easily from the skillet, 4 to 5 minutes. Remove pork chops from the pan and set aside.
To the skillet, add onion rings and garlic. Cover and close the vent, and reduce to low-heat. Cook about 5 minutes. Add sauerkraut, apple juice, caraway seeds, thyme and pepper. Stir to blend. Place pork chops on top; cover and simmer 10 minutes. Add apple slices; cover and simmer 5 minutes.
To Serve: Remove pork chops and apples to individual plates, surround with sauerkraut mixture, and garnish with fresh apple slices.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 214; Fat Grams 9; Carbohydrate Grams 16; Protein Grams 17; Cholesterol mg 53; Sodium mg 1170.
THE POINT SYSTEM: Calorie Points 3; Protein Points 2; Fat Grams 9; Sodium Points 51; Fiber Points 1; Carbohydrate Points 1; Cholesterol Points 5.