Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 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 |
| 2 tablespoons | Raisins |
| 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.