PORK AND SAUERKRAUT BAKE Read more about it at www.cooks.com/rec/view/0,1627,146174-224194,00.html Content Copyright © 2011 Cooks.com - All rights reserved. 4-5 pork chops or 2-3 lb. pork roast or pork steak Cooking oil 2 lg. onions 2 apples 4 med. potatoes 3-4 c. sauerkraut (2 - 16 oz. cans or 1 - 32 oz. jar), not drained 1/4 c. brown sugar 2 tsp. or more caraway seeds Salt & pepper to taste If using a pork roast, cook it by itself at 350 degrees for an hour before adding other ingredients. If using chops or steak, brown briefly in a little oil Peel and slice the onions. Core and slice the apples (peel or wash well if skin left on). Slice the potatoes (leave the skins on if you like, but wash well). Put half of the sauerkraut in a greased 9"x13" pan or 2 quart casserole and add a little brown sugar and caraway; top with (in order, and adding a little brown sugar and caraway after each layer) the onions, apples, potatoes, the rest of the sauerkraut and finally the chops. Sprinkle remaining brown sugar and caraway on top. Cover with foil and bake about 1/2 hour at 350 degrees, then remove cover and bake another 30 to 45 minutes, until potatoes are done. (If using pork roast, after baking it 1 hour, add remaining ingredients and bake it so that the total cooking time amounts to 30 minutes per pound.) If you like, you can cook all the ingredients in an electric slow cooker. Before serving, transfer to a 9"x13" pan and bake for 30 minutes, uncovered. ---------------------------------- PORK AND SAUERKRAUT SUPPER Read more about it at www.cooks.com/rec/view/0,1627,144172-227193,00.html Content Copyright © 2011 Cooks.com - All rights reserved. 2 tbsp. salad oil 6 pork chops 1 med. onion, diced 1 3/4 c. apple juice 2 (16 oz.) cans sauerkraut (drained) 3 med. potatoes, cut into inch thick pieces 2 red cooking apples, cored and cut into chunks 2 tsp. brown sugar 1/2 tsp. salt 1/8 tsp. pepper One hour before serving in 12 inch skillet over medium high heat in hot salad oil, cook pork chops until browned on both sides. Remove chops to plate. In drippings remaining in skillet over medium high heat. Cook onions until tender, stirring occasionally. Add 1/4 cup apple juice stirring to loosen brown bits from bottom of skillet. In 13 x 9 inch 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. Cover baking dish with foil and bake in 350 degree oven for 2 hours or until meat is tender and potatoes are fork tender. Baste meat with liquid in baking dish. ---------------------------------------------------------- PORK CHOPS & SAUERKRAUT Read more about it at www.cooks.com/rec/view/0,1727,144169-225196,00.html Content Copyright © 2011 Cooks.com - All rights reserved. 4 or 5 pork chops (or 1-2 lbs. smoked sausage) 1 tsp. butter 1 med. onion, cut into wedges 2 (16 oz.) cans sauerkraut, drained 2 apples, cut into wedges 2 potatoes, cut in half 1 c. apple juice Salt & pepper Brown chops in butter and place in 1 1/2 quart Dutch oven. Arrange onions, sauerkraut, apples and potatoes on meat. Top with apple juice and salt and pepper to taste. Cover tightly and simmer over low heat, stirring once, for 30 to 40 minutes, or until potatoes test done with fork. ---------------------------------------- AUNT MARY'S PORK CHOP SAUERKRAUT CASSEROLE Read more about it at www.cooks.com/rec/view/0,198,150179-230203,00.html Content Copyright © 2011 Cooks.com - All rights reserved. 6 pork chops, 1" thick or thinner (may use country style pork ribs or Polish sausage) 1 (27 oz.) can sauerkraut 1 c. chopped onion 1 med. apple, pared, cored, chopped 2 tbsp. brown sugar 1 med. potato, pared & grated or diced Combine the sauerkraut, onion, apple, brown sugar and potato in deep casserole. Cut some of fat from edge of chops. Some people like the fat. Dip in seasoned flour. Brown lightly. Place on top of kraut mixture. Cover. Bake at 350 degrees for 1 1/4 hours. Can be cooked in Dutch oven on top of stove too. ---------------------------------------------------------------- COUNTRY DINNER Read more about it at www.cooks.com/rec/view/0,1826,144181-243205,00.html Content Copyright © 2011 Cooks.com - All rights reserved. 6 thick pork chops, brown, well drained 1 (1 lb.) can (2 c.) sauerkraut 2 c. apple juice 6 med. potatoes 6 carrots, quartered 1 lg. bay leaf 6 sm. onions Place chops in 5 quart Dutch oven. Add sauerkraut, apple juice and bay leaf. Cover and bake at 325 to 350 degrees for 1 hour. Add potatoes, onions and carrots. Bake for 45 minutes or until done. Remove to serving platter. Makes 6 servings. -------------------------------------------------------------------- PORK AND SAUERKRAUT SUPPER Read more about it at www.cooks.com/rec/view/0,1627,144172-226193,00.html Content Copyright © 2011 Cooks.com - All rights reserved. 1 tbsp. oil 6 pork chops 1 med. onion, diced 1 3/4 c. apple juice 2 (16 oz.) cans sauerkraut, drained 3 med. potatoes, cut to 1/4 inch thick slices 2 cooking apples, cored, quartered 2 tsp. brown sugar Salt and pepper Brown chops in oil; set aside. In remaining drippings cook onion until tender, add 1/4 cup apple juice, stirring to loosen brown bits from bottom of skillet. In baking dish, combine onion mixture, sauerkraut, potatoes, apples, brown sugar and remaining apple juice. Tuck chops in sauerkraut mixture. Salt and pepper. Cover and bake at 350 degrees for 2 hours. -----------------------------------------------------