| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Dutch | Moldava, Ethnic, Meat, Vegetable, Maindish | 4 | Servings |
INGREDIENTS
| 8 | c | Fresh sauerkraut |
| 8 | Bacon slices chopped | |
| 8 | Pork chops deboned | |
| 2 | c | Onion chopped coarseley |
| 1 | c | Carrots chopped |
| 1/4 | c | Apricots dried, pitted, and chopped |
| 1/4 | c | Prunes dried, pitted, and chopped |
| 2 1/2 | c | Chicken stock |
| 1 | c | White wine dry |
| Salt & pepper to taste |
INSTRUCTIONS
Place sauerkraut in a large bowl of cold water for 1 hour then put into a colander and wash with cold water & drain. Preheat oven to 350 degrees F. cook bacon in a large, heavy Dutch oven until brown and almost crisp. Remove bacon and allow to drain. Add pork chops to bacon drippongs and cook until they are browned. Remove to a plate. Add the onion, carrots, salt & pepper to the Dutch oven and cook for 8 minutes then add sauerkraut, fruits, then mix well, add the bacon, wine & mix again, then add the chops on top of this mixture. Cover and bake in oven for 45 minutes. ORIGIN: Anna & Dr. Mikhail Chinoshka; Beltsi-Moldava, circa 1999 From: Dr. Donald R. Houston Posted to MM-Recipes Digest V4 #9 by [email protected] on Feb 28, 1999
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