Recipe - Cider-Braised Pork Chops W Sauerkraut And Apples

2 tablespoon Vegetable oil or butter
6 Centercut pork chops;
. lightly floured
2 md Red onions; chopped
3 Carrots; peeled & cut or sliced up
2 Cooking apples; peeled,
. cored & cut or sliced up
4 pound Sauerkraut; rinsed &
. squeezed dry
2 tablespoon Brown sugar; packed
2 Sprigs of sage
One half teaspoon Black pepper
16 ounce Dry hard cider

In a heavy 6 or 8 quart pot, heat a little oil or butter and brown the
chops on both sides. Remove to a side plate. Add the onions and carrots and
cook about 5 minutes. Add the apples and cook another 5 minutes. Add the
drained sauerkraut, sugar, sage and pepper. Mix all together before putting
the browned chops back into the pot. Pour the cider over everything and
braise slowly over a low flame until the chops are cooked through and the
flavors have blended, about 20 minutes.

Per Serving: 530 calories, 44g protein, 30g carbobydrates, 19gm fat, 94mg
cholesterol, 7g saturated fat, 3109mg sodium From the kitchen of Paul
Correnty.

Author of "The Art of Cidermaking" (Brewers Publications, $9.95 )

** The Washington Post Food section 29 November 1995 **

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