Cider braised pork chops with sauerkraut & apples
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | tablespoon | Vegetable oil or butter |
| 6.00 | Center-cut pork chops; | |
| . lightly floured | ||
| 2.00 | medium | Red onions; chopped |
| 3.00 | Carrots; peeled & sliced | |
| 2.00 | Cooking apples; peeled, | |
| . cored & sliced | ||
| 4.00 | pounds | Sauerkraut; rinsed & |
| . squeezed dry | ||
| 2.00 | tablespoon | Brown sugar; packed |
| 2.00 | Sprigs of sage | |
| ½ | teaspoon | Black pepper |
| 16.00 | ounce | Dry hard cider |
Directions
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