Ingredients
2 smoked pork chops
12 ounces of sauerkraut
on tart apple, shredded
2 tsp. oil or pork fat
1/4 tsp. caraway seeds
1/4 tsp. white pepper (or black)
1 clove minced garlic
1/4 cup white wine vinegar
1/8 tsp. celery seed
1 to 1/2 tsp sugar
Preparation
Preheat your oven to 300F. In a dutch oven, heavy pot or deep saucepan quickly brown the chops in a small amount of oil or pork fat. Remove the chops and set aside. Lower the heat and add the sauerkraut and remaining ingredients. Tuck the browned pork chops into the sauerkraut mixture, making sure they’re completely surrounded to retain their moisture. Place in the oven uncovered for 1 to 2 hours. Serve with warm German-style potato salad and asparagus.
