| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Alcohol, Meats | 6 | Servings | |
INGREDIENTS
| 2 | tb | Vegetable oil or butter |
| 6 | Center-cut pork chops; | |
| . lightly floured | ||
| 2 | md | Red onions; chopped |
| 3 | Carrots; peeled & sliced | |
| 2 | Cooking apples; peeled, | |
| . cored & sliced | ||
| 4 | lb | Sauerkraut; rinsed & |
| . squeezed dry | ||
| 2 | tb | Brown sugar; packed |
| 2 | Sprigs of sage | |
| 1/2 | ts | Black pepper |
| 16 | oz | Dry hard cider |
INSTRUCTIONS
In a heavy 6 or 8 quart pot, heat a little oil or butter and brown the chops on both sides. Remove to a side plate. Add the onions and carrots and cook about 5 minutes. Add the apples and cook another 5 minutes. Add the drained sauerkraut, sugar, sage and pepper. Mix all together before putting the browned chops back into the pot. Pour the cider over everything and braise slowly over a low flame until the chops are cooked through and the flavors have blended, about 20 minutes. Per Serving: 530 calories, 44g protein, 30g carbobydrates, 19gm fat, 94mg cholesterol, 7g saturated fat, 3109mg sodium From the kitchen of Paul Correnty. Author of "The Art of Cidermaking" (Brewers Publications, $9.95 ) ** The Washington Post - Food section - 29 November 1995 ** Scanned and formatted for you by The WEE Scot -- paul macGregor
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