Smoked Pork Chops with Sauerkraut and Grapes |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is the dish I served as the main course at a German themed dinner party for our gourmet group. I served it with German fried potatoes, a tomato-green bean salad and glazed carrots and chestnuts. Our guests all but licked their plates! This is an easier version of the original recipe. Ingredients:
6 smoked pork loin chops, 1 inch thick |
2 cups white wine or 2 cups apple juice |
1 1/2 cups brown sugar |
1 cup seedless grapes |
4 cups sauerkraut, drained |
1 cup burgundy wine |
1 onion, minced |
1 clove garlic, pressed |
1 tablespoon currant jelly |
1 tablespoon tomato paste |
1 bay leaf |
1/2 teaspoon dried thyme |
1/2 cup prepared beef gravy |
1 tablespoon butter |
2 tablespoons chopped fresh parsley |
Directions:
1. Pork Chops: Preheat oven to 350°F.
2. Place chops in a large baking pan.
3. Mix wine and sugar and pour over chops.
4. Bake 30 minutes, basting at 10 minute intervals.
5. Add the sauerkraut and grapes around the chops.
6. Bake another 15 minutes.
7. Burgundy Sauce: While chops are cooking, prepare the sauce.
8. In a sauce pan combine all ingredients except gravy and butter, bring to a boil then reduce heat and simmer until liquid is reduced slightly.
9. Add gravy, bring to a boil and cook until the sauce begins to thicken.
10. Remove from heat and stir in butter.
11. To serve: Place chops on a serving dish, surround with with sauerkraut, top with Burgundy Sauce and garnish with parsley.
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