Pork Chop and Sauerkraut Supper |
|
 |
Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 6 |
|
I got this recipe out of a German family cookbook which was compiled by some women in my home town. It's a great combination of pork chops & kraut. I like the chops to be about 1 thick. I believe they're much jucier than thin chops. Ingredients:
6 pork chops |
1 medium onion, diced |
1 3/4 cups apple juice |
32 ounces sauerkraut, drained |
3 medium potatoes, cut into 1/4 inch slices |
2 unpared granny smith apples or 2 rome apples, cored and cut into 1/2 inch chunks |
2 teaspoons brown sugar |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/2 teaspoon caraway seed |
oil |
pam cooking spray |
Directions:
1. Preheat oven to 350°.
2. Put enough oil in bottom of skillet to cover the bottom.
3. Brown the chops on both sides until lightly browned.
4. Remove the chops to drain on paper towels.
5. Add onion and apple to the pan drippings and cook until onions are transparent.
6. Deglaze the skillet with 1/4 cup apple juice, stirring to loosen brown bits from the bottom of the skillet.
7. Turn heat off under skillet and add sauerkraut, onion mixture, brown sugar,caraway seeds, and the remaining apple juice.
8. Spray a 9 X 13 baking dish with Pam.
9. Place sliced potatoes in the bottom of the baking dish.
10. Spread the sauerkraut mixture over the potatoes in the baking dish.
11. Top with the pork chops.
12. Sprinkle the chops with salt and pepper.
13. Cover the baking dish with aluminum foil and bake for 2 hours or until the meat and potatoes are fork tender.
14. Baste the meat occasionally with the liquid in the baking dish.
|
|