Choucroute Garni Recipe
Summary
MethodBoiled
Ingredients
| 1 boneless pork sirloin chop (8 ounces) | ||
| Apple Juice | 1 Cup (16 tbs) | |
| Onion | 1/3 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Sauerkraut | 1 16 Ounce, drained, rinsed | |
| 1/3 cup dry white wine or apple juice | ||
| Cooked | 2 Tablespoon | |
| Brown sugar | 2 Teaspoon | |
| 1/4 teaspoon juniper berries or caraway seed, crushed | ||
| Pepper | 1/4 Teaspoon | |
| Ground cloves | 1/8 Teaspoon | |
| 12 ounces whole tiny new potatoes, halved | ||
| 2 medium cooking apples, cored | ||
| 6 ounces fully cooked lower-sodium ham, cut into cubes, or fully cooked reduced-fat Polish sausage, bias-sliced | ||
Directions
Trim fat from pork chop.
Cut into 4 equal pieces.
Set aside.
In a Dutch oven stir together the 1 cup apple juice, the onion, and garlic.
Bring to boiling; reduce heat.
Cover and simmer about 5 minutes or till the onion is tender.
Meanwhile, in a large mixing bowl stir together the sauerkraut, wine or apple juice, bacon pieces, brown sugar, juniper berries or caraway seed, pepper, and cloves.
Add the pork chop pieces to the Dutch oven.
Spoon sauerkraut mixture over pork.
Add the potatoes.
Bring to boiling; reduce heat.
Cover and simmer for 20 minutes.
Cut each apple into 8 wedges.
Stir the apple wedges and ham or Polish sausage into the sauerkraut mixture.
Return to boiling; reduce heat.
Cover and simmer for 5 to 10 minutes more or till heated through and the apples and potatoes are tender.
Transfer mixture to a serving platter.
Cut into 4 equal pieces.
Set aside.
In a Dutch oven stir together the 1 cup apple juice, the onion, and garlic.
Bring to boiling; reduce heat.
Cover and simmer about 5 minutes or till the onion is tender.
Meanwhile, in a large mixing bowl stir together the sauerkraut, wine or apple juice, bacon pieces, brown sugar, juniper berries or caraway seed, pepper, and cloves.
Add the pork chop pieces to the Dutch oven.
Spoon sauerkraut mixture over pork.
Add the potatoes.
Bring to boiling; reduce heat.
Cover and simmer for 20 minutes.
Cut each apple into 8 wedges.
Stir the apple wedges and ham or Polish sausage into the sauerkraut mixture.
Return to boiling; reduce heat.
Cover and simmer for 5 to 10 minutes more or till heated through and the apples and potatoes are tender.
Transfer mixture to a serving platter.
Chef
