1. Fry the bacon until just barely crisp in a heavy skillet over medium heat. Drain and set aside.
2. Pour off all but about 2 tablespoons of the grease, and brown the chops in it over medium heat. (You want them to have just a little color on each side.) Remove from the skillet, and set aside.
3. Put the onion, sauerkraut, splenda, mustard, wine, and molasses in the skillet, and stir for a moment to blend. Crumble in the bacon and stir again, just for a moment. Place the chops on top of the sauerkraut mixture, turn the burner to low, and cover the pan. Simmer for 45 minutes.
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|Serving Size: 1 Serving (408g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 277 (51%)|
|Amt Per Serving||% DV|
|Total Fat 30.8g||41 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 12.7g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 156.2mg||48 %|
|Sodium 1217.5mg||42 %|
|Potassium 1028.6mg||27 %|
|Total Carbohydrate 18.1g||5 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 13.6g|
|Protein 46.1g||66 %|
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Calories per serving: 541
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