|2 tablespoons||Vegetable oil or butter|
|6||Center-cut pork chops;|
|. lightly floured|
|2 mediums||Red onions; chopped|
|3||Carrots; peeled & sliced|
|2||Cooking apples; peeled,|
|. cored & sliced|
|4 pounds||Sauerkraut; rinsed &|
|. squeezed dry|
|2 tablespoons||Brown sugar; packed|
|2||Sprigs of sage|
|½ teaspoon||Black pepper|
|16 ounces||Dry hard cider|
In a heavy 6 or 8 quart pot, heat a little oil or butter and brown the chops on both sides. Remove to a side plate. Add the onions and carrots and cook about 5 minutes. Add the apples and cook another 5 minutes. Add the drained sauerkraut, sugar, sage and pepper. Mix all together before putting the browned chops back into the pot. Pour the cider over everything and braise slowly over a low flame until the chops are cooked through and the flavors have blended, about 20 minutes.
Per Serving: 530 calories, 44g protein, 30g carbobydrates, 19gm fat, 94mg cholesterol, 7g saturated fat, 3109mg sodium From the kitchen of Paul Correnty.
Author of "The Art of Cidermaking" (Brewers Publications, $9.95 ) ** The Washington Post - Food section - 29 November 1995 ** Scanned and formatted for you by The WEE Scot -- paul macGregor