Pork Chops with Sauerkraut and Apples

4 pork chops

1 cup saurkraut

1 TBSP brown sugar

2 chopped apples

4 potatoes, chopped

1 Tsp mustard

1/4 cup apple juice

Preheat your oven to 350. Combine the saurkraut with the ingredients below it. Place the mixture in a casserole dish with the pork chops on top. Cover with foil and bake about 30 minutes or until the pork chop juices run clear.

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Pork Chop Casserole (Core)

Yield: 4 servings; 7 points per serving

4 boneless pork chops

4 potatoes, sliced 1/4" thick

1 package onion soup mix

10 oz. mushroom pieces, canned, drained

1 cup water

Brown pork chops in pan sprayed with cooking spray. Place chops in bottom of a 1 1/2 quart casserole dish, sprayed with cooking spray. Slice potatoes & layer on top of chops. Add drained mushrooms. Sprinkle with soup mix. Pour water over all. Cover with foil and bake in a 350*F oven for 1 hour and 15 minutes.

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Italian Pork Chops with Rice (Core)

Yield: 4 servings; 8 points per serving

4 boneless pork chops (about 4 oz. each)

3/4 cup brown rice, uncooked

3 T. onion soup mix (dry)

1 teas. oregano

1/4 teas. Worcestershire sauce

15 oz. tomato sauce

1 cup boiling water

salt and pepper to taste

Season pork chops with salt, pepper & oregano. Brown in pan sprayed with cooking spray. Place chops in a 1 1/2 quart dish, sprayed with cooking spray. Combine remaining ingredients and pour over chops. Cover and bake at 350*F for about 45 minutes or until rice is well cooked.

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Pork Chop, Rice and Mushroom Casserole (Core)

Yield: 4 servings

4 pork chops

2 TBS canola oil

2 cloves garlic, chopped or minced

1 medium onion, chopped

1/3 c chopped green onions

1/3 c chopped green bell pepper

1 can beef broth

1 c water

1 c uncooked brown rice

8 oz mushrooms

Salt and pepper to taste

In a large skillet or Dutch oven, brown pork chops in 1 TBS oil. Remove. Add remaining TBS oil to pan; sauté garlic, onions and bell pepper. Add broth, water, rice, and mushrooms. Salt and pepper to taste; stir. Place pork chops on top of rice. Bake at 350*, covered, for about 35 minutes, until chops and rice are cooked through and most liquid is absorbed.

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