In a 12 x 7 1/2 x 2-inch baking dish combine potato slices and onion. Add 1/4 cup water. Bake covered, at 350 till nearly tender, 45-minutes. Meanwhile, in a skillet brown pork chops on both sides in hot oil. In a bowl combine sauerkraut, undrained pineapple, and brown sugar. Spoon over potato mixture. Place chops atop. Season with salt and pepper. Bake, covered, 45 minutes longer.
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|Serving Size: 1 Serving (28g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 42 (51%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 3.3mg||0 %|
|Potassium 38.2mg||1 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 10.2g|
|Protein 0.2g||0 %|
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Calories per serving: 83
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