| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
|
Pork, Chops, Sauerkraut, Chef, Main |
2 |
Servings |
INGREDIENTS
|
|
Lean bacon chopped |
|
sm |
Onion sliced thin |
|
|
Caraway seeds |
|
|
Sauerkraut rinsed and |
|
|
Drained |
|
|
Apple juice |
| 2 |
x |
1" thick loin pork chops |
|
|
Vegetable oil |
|
|
Finely chopped fresh dill |
| 1 |
|
Slice |
| 1 |
|
No |
| 3/4 |
|
Tsp |
| 1 1/2 |
|
Cups |
| 1/2 |
|
Cup |
| 1 |
|
Tbsp |
| 2 |
|
Tbsps |
INSTRUCTIONS
In a heavy saucepan cook the bacon over moderate heat, stirring, until it
is crisp, add the onion and the caraway seeds, and cook the mixture,
stirring, until the onion is golden. Add the sauerkraut and the apple juice
and simmer the mixture, covered, for 20 mins. While the sauerkraut mixture
is simmering, sprinkle both sides of the chops with salt, let the chops
stand between layers of paper towel for 10 mins, and season them with
pepper. In a heavy skillet heat the oil over moderately high heat until it
is hot but not smoking and in it saute the chops for 5-6 mins on each side,
or until they are just cooked through. Stir 1tbsp of the dill into the
sauerkraut mixture and transfer the mixture with the chops and sprinkle the
chops with the remaining 1tbsp dill.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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