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Ingredients
US|METRIC
6 SERVINGS
- 6 bone-in pork chops (3/4-inch thick)
- 16 oz. sauerkraut (rinsed and drained)
- 1 tsp. caraway seeds
- 16 oz. whole berry cranberry sauce
- 8 oz. cornbread stuffing mix (4 cups)
- 1 cup water
- 4 Tbsp. butter (melted)
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Directions
- Heat oven to 350 degrees F. Spread sauerkraut in a 13x9x2-inch baking dish. Sprinkle sauerkraut with caraway seed; spread cranberry sauce over. Arrange pork chops on top of cranberry sauce. 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 internal temperature on a thermometer reads 160 degrees F and topping is golden. Remove from oven and allow to rest 3-5 minutes.
NutritionView More
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510Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories510Calories from Fat310 |
| % DAILY VALUE |
| Total Fat34g52% |
| Saturated Fat14g70% |
| Trans Fat |
| Cholesterol100mg33% |
| Sodium370mg15% |
| Potassium470mg13% |
| Protein19g |
| Calories from Fat310 |
| % DAILY VALUE |
| Total Carbohydrate33g11% |
| Dietary Fiber3g12% |
| Sugars30g |
| Vitamin A6% |
| Vitamin C25% |
| Calcium6% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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