Alpine Dinner

Serves: 4
Total Calories: 323


4 pork chops 1/2- to 3/4 -inch thick
1 tablespoon flour
1/4 teaspoon black pepper
1 tablespoon vegetable oil
1 (16-ounce) can sauerkraut
1 cup onion chopped
1 (10 1/2-ounce) can cream of celery soup condensed
2 tablespoons ketchup
1 teaspoon parsley dried


Preheat oven to 375°.

Trim excess fat from chops, slashing edges of fat as needed to prevent curling. On a sheet of waxed paper, mix flour and pepper. Coat both sides of chops.

In a large non-stick skillet over medium-high heat, brown chops in hot oil, about 5 minutes on each side.

Meanwhile, if desired, rinse sauerkraut and drain well. Spread in bottom of a shallow 2-quart baking dish. Arrange chops on top.

Discard all but 1 tablespoon of the drippings in skillet. Reduce heat to medium. Saute onion in drippings for 5 minutes or until limp. Stir in soup and catsup until blended. Spoon evenly over chops. Sprinkle with parsley. Cover tightly with foil.

Bake for 1 to 1 1/4 hours or until chops are tender.

Nutritional Facts:

Serves: 4
Total Calories: 323
Calories from Fat: 159

This Alpine Dinner recipe is from the Just Good Cookin' Cookbook. Download this Cookbook today.

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