Ingredients
2
tablespoons olive or vegetable oil
4
bone-in pork loin chops, thin cut (about 1 lb)
1
teaspoon salt
1/4
teaspoon pepper
1
lb small red potatoes, cut into 1/4-inch wedges
1
can (1 lb) sauerkraut, drained
1
teaspoon parsley flakes
Preparation
In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Sprinkle pork with 1/2 teaspoon of the salt and the pepper; cook pork in oil 5 to 8 minutes, turning once, until brown. Remove pork from skillet; cover to keep warm.
In same skillet, heat remaining tablespoon oil. Sprinkle potatoes with remaining 1/2 teaspoon salt; cook potatoes in oil 7 to 10 minutes, stirring occasionally, until just starting to brown. Add pork. Stir in sauerkraut and parsley.
Cover; cook 7 to 10 minutes or until pork is no longer pink in center and potatoes are tender. Serve pork over sauerkraut.
