In a heavy saucepan cook the bacon over moderate heat, stirring, until it is crisp, add the onion and the caraway seeds, and cook the mixture, stirring, until the onion is golden. Add the sauerkraut and the apple juice and simmer the mixture, covered, for 20 mins. While the sauerkraut mixture is simmering, sprinkle both sides of the chops with salt, let the chops stand between layers of paper towel for 10 mins, and season them with pepper. In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it saute the chops for 5-6 mins on each side, or until they are just cooked through. Stir 1tbsp of the dill into the sauerkraut mixture and transfer the mixture with the chops and sprinkle the chops with the remaining 1tbsp dill.
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|Serving Size: 1 Serving (211g)|
|Recipe Makes: 2|
|Calories from Fat: 118 (38%)|
|Amt Per Serving||% DV|
|Total Fat 13.1g||18 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 133.1mg||41 %|
|Sodium 104.8mg||4 %|
|Potassium 780.1mg||21 %|
|Total Carbohydrate 1.9g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 1.5g|
|Protein 43g||61 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 310
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