 | | German Pork Chops |
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| 1 pound Sauerkraut, drained1/2 cup Brown sugar4 Pork chops, trimmed2 medium Onions, thinly sliced2 medium Apples, tart (Granny Smith)4 small Celery ribs3 cups Pale ale1/2 teaspoon Fennel seeds1/2 teaspoon Cinnamon1/2 teaspoon Cloves1/2 cup Dry sherry |
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| Instructions |
| Core apples and slice thinly. Slice celery ribs thinly. 1. Heat oven to 350 degrees. Spread drained sauerkraut evenly over bottom of 9- by 13-inch baking pan. Sprinkle with brown sugar; add pork chops in a single layer. 2. Toss together sliced onions, apples and celery in medium bowl. Spread evenly over pork chops. Add beer. Combine fennel seeds, cinnamon and cloves in small bowl. Sprinkle over vegetables. 3. Cover pan with foil. Bake 1-1/2 hours. Remove foil; pour sherry over chops. Continue to cook, uncovered, 30 minutes.Source: Chicago Tribune, October 2, 1996Servings: 4 |
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