German pork chops and sauerkraut

Yield: 6 Servings

Measure Ingredient
\N \N -Sue Woodward
6 \N Pork chops, 1\" thick
⅓ cup Flour
3 slices Bacon; cut into 1\" pieces
¼ cup Butter or olive oil
2 larges Onion; sliced
4 cloves Garlic; crushed
3 \N Carrots; cut into 1/2\" slice
1 cup Apple juice
1 cup Chicken broth
1 tablespoon Fresh lemon juice
1¼ teaspoon Salt
½ teaspoon Pepper
1 teaspoon Dried thyme
2 \N Bay leaves
8 \N Juniper berries
1 tablespoon Caraway seeds Combine juniper berries and caraway seeds in cheese- cloth bag
32 ounces Sauerkraut; drained & rinsed
2 teaspoons Potato starch or flour


Dust pork chops with flour, shaking to remove excess. Saute bacon in pressure cooker for 2 mins. or until crisp. Add butter and sitr until melted and foaming. Add pork chops and saute over med. heat until browned on both sides, turning with longhandled tongs. Transfer chops to a platter and reserve.

Add onions, garlic, and carrots and saute 1 min. Stir in apple juice, broth, lemon juice, salt, pepper, thyme, bay leaves, and juniper berries/caraway seeds bag. Stir well. Add pork chops. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 15 mins. Release pressure accdg. to manufacturer's directions. Remove lid.

Stir sauerkraut into pork chop mixture and cook over high heat 3 mins.

Discard cheesecloth bag and bay leaves. Mix potato starch with ¼ cup juices and pour into hot mixture. Cook, stirring, over med. heat 1 minute.

Serve hot.

Author - Toula Patsalis

Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Nov 17, 1998

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