German Pork Chops And Sauerkraut

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Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	German	Main dish, Pres-cooker	6	Servings

INGREDIENTS

		Sue Woodward
6		Pork chops, 1" thick
1/3	c	Flour
3		Bacon, cut into 1" pieces
1/4	c	Butter or olive oil
2		Onion, sliced
4		Garlic, crushed
3		Carrots, cut into 1/2" slice
1	c	Apple juice
1	c	Chicken broth
1	T	Fresh lemon juice
1 1/4	t	Salt
1/2	t	Pepper
1	t	Dried thyme
2		Bay leaves
8		Juniper berries
1	T	Caraway seeds
		Combine juniper berries
		and
		caraway seeds in cheese-
		cloth bag
32	oz	Sauerkraut, drained & rinsed
2	t	Potato starch or flour

INSTRUCTIONS

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 1/4 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@snowcrest.net> on Nov 17, 1998

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