Recipe - Flatlanders Baked German Pork Chops

1 pound Sauerkraut; drained
One half cup Brown sugar
4 Pork chops; trimmed
2 md Onions; thinly cut or sliced up
2 md Apples, tart (Granny Smith)
4 small Celery ribs
3 cup Pale ale
One half teaspoon Fennel seeds
One half teaspoon Cinnamon
One half teaspoon Cloves
One half cup Dry sherry

Core apples and slice thinly. Slice celery ribs thinly.

1. Heat oven to 350 degrees. Spread drained sauerkraut evenly over bottom
of 9 by 13inch baking pan. Sprinkle with brown sugar; add pork chops in a
single layer.

2. Toss together cut or sliced up 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.

3. Cover pan with foil. Bake 1 One half hours. Remove foil; pour sherry over
chops. Continue to cook, uncovered, 30 minutes. Serve with boiled potatoes
or spaetzle.

Source: Chicago Tribune, October 2, 1996
Posted to MMRecipes Digest V3 #315

Date: Sun, 17 Nov 1996 16:13:16 +0000

From: Linda Place placel@worldnet.att.net