submitted by Christi Ann
We love this dish at our house and we double it for great leftovers for lunch! Although the recipe serves two, by adding extra chops it can easily feed four. This dish can be prepared in 45 minutes or less.
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Ingredients:
1 slice of lean bacon, chopped
1 small onion, sliced thin
3/4 tsp. caraway seeds
1 1/2 c. sauerkraut (about 1/2 pound), rinsed and drained
1/2 c. apple juice
2 1-inch-thick loin pork chops
1 T. vegetable oil
2 T. finely chopped fresh dill
Directions:
In a heavy saucepan cook the bacon over moderate heat, stirring, until it is crisp, add the onion, and the caraway seeds, and cook the mixture, stirring, until the onion is golden. Add the sauerkraut and the apple juice and simmer the mixture, covered, for 20 minutes.
While the sauerkraut mixture is the simmering, sprinkle both sides of the chops with salt, let the chops stand between layers of paper towel for 10 minutes, and season them with pepper. In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the chops for 5 to 6 minutes on each side, or until they are just cooked through. Stir 1 tablespoon of the dill into the sauerkraut mixture and transfer the mixture to a heated platter. Top the sauerkraut mixture with the chops and sprinkle the chops with the remaining 1 tablespoon dill.
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Copyright © 2005 by Christi Ann. All rights reserved.
