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Home -> Main Dishes -> Pork
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1 tbsp. vegetable oil 4 thick slices bacon, chopped 2 medium onions, peeled, halved lengthwise and thinly sliced 2 medium cloves garlic, peeled and minced 3 cups drained, rinsed sauerkraut 1 large red apple, peeled, cored and grated 1 medium russet potato, peeled and grated 1 cup white wine 3/4 cup apple juice 1/2 cup chicken broth 1 bay leaf 1/2 tsp. salt 1/2 tsp. pepper 4 pork chops, about 8 to 10 ounces each
Directions
Heat oil in a large saucepan over medium high heat. Add bacon and fry until crisp, stirring frequently. Transfer bacon to paper towels to drain. Pour off all but 2 tbsp. drippings from the pan. Add onions to the pan and cook about 8 minutes, stirring occasionally, until softened. Add garlic and cook 1 minute, stirring. Add sauerkraut, apple, potato, wine, apple juice, broth and bay leaf and bring to a boil. Reduce heat, cover and simmer 1 hour, stirring occasionally. Uncover and cook until most of liquid is evaporated. Stir in bacon. Preheat oven to 350 degrees. Spoon 2/3 of the sauerkraut mixture into a 13x9 inch baking dish. Place pork over sauerkraut. Spoon remaining sauerkraut over chops. Cover the dish tightly with foil. Bake about 45 minutes until chops are cooked through. Divide sauerkraut and pork chops between plates and serve.
Serves 4.
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