Recipe By : Chicago Tribune, Oct 2, 1996
Serving Size : 4 Preparation Time :0:00
Categories : German Pork Chops
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Sauerkraut -- drained
1/2 c Brown sugar
4 Pork chops -- trimmed
2 md Onions -- thinly sliced
2 md Tart apples (Granny Smith)
4 sm Celery ribs
3 c Pale ale
1/2 ts Fennel seeds
1/2 ts Cinnamon
1/2 ts Cloves
1/2 c Dry sherry
Core apples and slice thinly. Slice celery ribs thinly.
Heat oven to 350°F. Spread drained sauerkraut evenly over bottom of
9x13" baking pan. Sprinkle with brown sugar; add pork chops in a
single layer.
Toss together sliced onions, apples and celery in medium bowl.
Spread evenly over pork chops. Add beer. Combine fennel seeds,
cinnamon, and cloves in small bowl. Sprinkle over vegetables.
Cover pan with foil. Bake 1-1/2 hours. Remove foil; pour sherry
over chops. Continue to cook, uncovered, 30 minutes. Serve with
boiled potatoes or spaetzle.
