| 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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