German pork chops

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.

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