Pork And Sauerkraut Supper Recipe
This Continental Pork Casserole is one of the best pork dishes that I've ever tasted from the region. This casserole comprises of mouthwatering elements like chopped pork, apples, sauerkraut and potatoes in irresistible sweet apple juice and onion seasonings. Just don't torture your taste buds anymore after knowing the recipe because this Continental Pork Casserole is a really craveworthy dish. Don't believe me? Try it and let me know !
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
2 tablespoons salad oil
6 pork rib or loin chops, each 3/4 inch thick
1 medium-sized onion, diced
1 3/4 cups apple juice
2 16-ounce bags or cans sauerkraut, drained
3 medium-sized potatoes , cut into 1/4-inch-thick slices
2 medium-sized red cooking apples, cored and cut into 1/2-inch chunks
2 teaspoons brown sugar
1/2 teaspoon salt
1/8 teaspoon pepper
Directions
1. In 12-inch skillet over medium-high heat, in hot salad oil, cook pork chops, half at a time, until browned on both sides. Remove chops to plate.
2. In drippings remaining in skillet, over medium heat, cook onion until tender, stirring occasionally. Add 1/4 cup apple juice, stirring to loosen brown bits from bottom of skillet.
3. In 13" by 9" baking dish, combine onion mixture, sauerkraut, potatoes, apples, brown sugar, and remaining apple juice. Tuck pork chops in sauerkraut mixture; sprinkle chops with salt and pepper.
4. Cover baking dish with foil and bake in 350°F. oven 2 hours, occasionally basting meat and potatoes with liquid in baking dish, until meat and potatoes are fork-tender.
2. In drippings remaining in skillet, over medium heat, cook onion until tender, stirring occasionally. Add 1/4 cup apple juice, stirring to loosen brown bits from bottom of skillet.
3. In 13" by 9" baking dish, combine onion mixture, sauerkraut, potatoes, apples, brown sugar, and remaining apple juice. Tuck pork chops in sauerkraut mixture; sprinkle chops with salt and pepper.
4. Cover baking dish with foil and bake in 350°F. oven 2 hours, occasionally basting meat and potatoes with liquid in baking dish, until meat and potatoes are fork-tender.
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