Pork Chops With Apples and Sauerkraut
Try pork spareribs for a variation of this mouth-watering meal.
Rinse and drain the sauerkraut, if you prefer a milder flavor.
4 pork sirloin chops (about 1 1/2 pounds), cut 3/4-inch thick
1 tablespoon vegetable oil
2 medium potatoes, cut into 1/4-inch slices
2 medium carrots, cut into 1/2-inch pieces
1 medium onion, thinly sliced
1 can (16 ounces) sauerkraut, drained
2 small cooking apples, cut into 1/4-inch slices
1/2 cup apple cider OR apple juice
1/4 cup ketchup
1/2 teaspoon caraway seeds
Snipped fresh parsley (optional)
In a large skillet, brown pork chops on both sides in hot oil.
In a 3 1/2- or 4-quart crockery cooker, place potatoes, carrots, onion, browned pork chops, sauerkraut and apples.
In a bowl, combine apple cider, ketchup and caraway seeds; pour over apples.
Cover; cook on low heat setting 6 to 8 hours or on high heat setting 3 to 4 hours. Garnish with snipped fresh parsley. Makes 4 servings.
From ``Better Homes and Gardens Crockery Cookery,’’ by Better Home and Gardens Books, 1996.