Cider-Braised Pork Chops W/ Sauerkraut and Apples

Title:
Cider-Braised Pork Chops W/ Sauerkraut and Apples

Yield:
6 Servings

Categories:
Alcohol,
Meats




Ingredients:





     2 tb Vegetable oil or butter


     6    Center-cut pork chops;


          .  lightly floured


     2 md Red onions; chopped


     3    Carrots; peeled & sliced


     2    Cooking apples; peeled,


          .  cored & sliced


     4 lb Sauerkraut; rinsed &


          .  squeezed dry


     2 tb Brown sugar; packed


     2    Sprigs of sage


   1/2 ts Black pepper


    16 oz Dry hard cider






 In a heavy 6 or 8 quart pot, heat a little oil or butter and brown the


 chops on both sides. Remove to a side plate. Add the onions and carrots and


 cook about 5 minutes. Add the apples and cook another 5 minutes. Add the


 drained sauerkraut, sugar, sage and pepper. Mix all together before putting


 the browned chops back into the pot. Pour the cider over everything and


 braise slowly over a low flame until the chops are cooked through and the


 flavors have blended, about 20 minutes.


 


 Per Serving: 530 calories, 44g protein, 30g carbobydrates, 19gm fat, 94mg


 cholesterol, 7g saturated fat, 3109mg sodium From the kitchen of Paul


 Correnty.


 


 Author of "The Art of Cidermaking"  (Brewers Publications,  $9.95 )


 


 **  The Washington Post - Food section - 29 November 1995  **


 


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