Pork and Sauerkraut Supper
Pork And Sauerkraut Supper is an moderately easy dinner. Made with 2 tbsp. salad oil, 6 pork rib or loin chops, each cut 3/4-inch thick, 1 medium onion, diced, 1 3/4 c. apple juice and 2 (16 oz.) bags or 2 (14 to 16 oz.) jars sauerkraut, drained, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
About 2 3/4 hours before serving, in 12-inch skillet over medium high heat, in hot salad oil, cook pork chops until browned on both sides.
Remove chops to plate.
In drippings remaining in skillet over medium heat, cook onion until tender, stirring occasionally.
Add 1/4 cup apple juice, stirring to loosen brown bits from bottom of skillet.
In 13 x 9-inch baking dish, combine onion mixture, sauerkraut, potatoes, apples, brown sugar and remaining apple juice.
Tuck pork chops in sauerkraut mixture, sprinkle chops with salt and pepper.
Cover baking dish with foil and bake in 350Β° oven 2 hours or until meat and potatoes are fork tender, occasionally basting meat and potatoes with liquid in baking dish.
Makes 6 servings.
π· Perfect Pairings
Complete your meal with these
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