| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
German |
Pork |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Sauerkraut; drained |
| 1/2 |
c |
Brown sugar |
| 4 |
|
Pork chops; trimmed |
| 2 |
md |
Onions; thinly sliced |
| 2 |
md |
Apples, tart (Granny Smith) |
| 4 |
sm |
Celery ribs |
| 3 |
c |
Pale ale |
| 1/2 |
ts |
Fennel seeds |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
ts |
Cloves |
| 1/2 |
c |
Dry sherry |
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. Serve with boiled potatoes
or spaetzle.
Source: Chicago Tribune, October 2, 1996
Posted to MM-Recipes Digest V3 #315
Date: Sun, 17 Nov 1996 16:13:16 +0000
From: Linda Place <placel@worldnet.att.net>
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