Pork, Sauerkraut and Potato Skillet Supper


Serves 4

1 can (15 oz.) Libby’s® Sliced White Potatoes (drained and patted dry)
1 tsp dried thyme
1 tsp dried rosemary
1⁄4 tsp ground pepper
1⁄4 tsp salt
4 boneless pork loin chops (1-inch thick)
2 tbsp olive oil
1 medium granny smith apple (cored and sliced)
1⁄4 c 100% apple juice

Combine thyme, rosemary, pepper and salt in small bowl. Rub generously over both sides of each pork chop.

In large skillet (that has lid), heat olive oil over medium-high heat. Add pork chops and let brown on one side for 3 minutes. Flip each chop and brown for another 3 minutes.

Layer Libby’s® Sliced White Potatoes around pork chops then top everything with Libby's® Bavarian Style Sauerkraut and apple slices. Pour in apple juice, lower to medium heat and cover. Cook for 25 – 30 minutes or until internal temperature of pork is 145 degrees F. Remove from heat and let pork rest for 5 minutes before serving.