| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Indian | Apples, Pork | 4 | Servings |
INGREDIENTS
| 1/4 | c | Butter |
| 1/4 | c | Currant jelly |
| 3 | Apples, preferably Rome | |
| cut into 1/2-inch rings | ||
| 4 | Double loin pork chops | |
| Salt, to taste | ||
| Pepper, to taste | ||
| 20 | oz | Sauerkraut, 1 can |
| 1 | c | Onion, finely chopped |
INSTRUCTIONS
Melt butter in a skillet. Add jelly and apples and cook to brown the rings, turing once. Remove rings and set aside. Brown chops then season with salt and pepper. Combine kraut and onions and place on chops. Cover and cook 30 minutes on low. Uncover and add apple rings. Cover and cook 30 minutes longer. Source: Indianapolis Star9/25/96 Per serving: 243 Calories; 12g Fat (42% calories from fat); 2g Protein; 36g Carbohydrate; 31mg Cholesterol; 1207mg Sodium Posted to MC-Recipe Digest V1 #594 by Charles Davis <comet9@worldnet.att.net> on May 2, 1997
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