Yield: 1 servings
|2 cans||Sauerkraut; drained and rinsed|
|\N \N||; (14 ounce)|
|2 teaspoons||Caraway seeds|
|4 \N||Pork loin chops; (1/2 inch thick)|
|\N \N||Pepper to taste|
|2 \N||Cooking apples; peeled, cored and|
|\N \N||; sliced|
|4 teaspoons||Firmly packed brown sugar|
|4 tablespoons||Apple juice or water|
Preheat oven to 375 degrees. Grease shiny side of four sheets of heavyduty aluminum foil. Place sauerkraut into a colander and press out excess liquid.
Place ¼ of the sauerkraut onto the center of each sheet of aluminum foil; sprinkle caraway seed over the top. Place pork chops onto top of sauerkraut and season with pepper. Arrange apple slices and raisins evenly over pork chops. Sprinkle each portion with 1 teaspoon brown sugar. Over each portion, spoon 1 tablespoon apple juice or water.
To wrap, bring two opposite ends of aluminum foil up and over, making a double fold to seal tightly. Close both ends and seal tightly. Place packets onto a baking sheet and bake 1 hour or until thoroughly cooked; remove from oven. Carefully open packets and transfer pork mixture onto individual serving plates.
Makes 4 servings.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.