Wednesday, February 1, 2012

Braised Pork Chops with Sauerkraut

Serves 4
Recipe from The Joy of Cooking
Adapted and Husband-Tested in Alice’s Kitchen

When the weather turned cold, I decided to dust off my old Joy of Cooking cookbook and make this recipe which I hadn’t made since Jim and I were practically newlyweds.  I remembered that the sauerkraut flavored with the applesauce, white wine and dry mustard was mouthwatering.  We invited our good buddies, Bob and Debbie, over to share this treat.  I used local pork from Lost River Market & Deli and served this dish with mashed potatoes, steamed broccoli and whole cranberry sauce. 

2 lbs. drained sauerkraut
2 cups applesauce
1 Tablespoon brown sugar
½ Tablespoon dry mustard
freshly ground pepper, to taste
6 slices chopped bacon
Kosher salt
freshly ground pepper
4 loin pork chops, 1 inch thick
¼ cup white wine

Preheat oven to 350°F. 
Mix together the sauerkraut, applesauce, brown sugar, dry mustard and freshly ground pepper in a large casserole dish.  Set aside.
Fry the bacon in a large skillet until crisp.  Remove bacon and set aside on a paper towel to drain.  Season the pork chops well with Kosher salt and freshly ground pepper.  Sear both sides of the chops in the bacon grease until brown.  Set chops aside.  Deglaze the pan with the white wine, scraping up any brown bits. 
Pour the deglazing liquid over the sauerkraut mixer and blend in well.
Place the pork chops on top of the sauerkraut mixer.
Cover and bake for 1 hour. 

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