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Choucroute Garnie

Country.Chef's picture
  Onions 2 Large, peeled and quartered
  Vegetable oil 2 Tablespoon
  Smoked loin pork chops 6 Medium
  Sauerkraut 5 Cup (80 tbs), drained
  Cooking apples 3 , cored and chopped
  Mustard 1 Teaspoon
  Brown sugar 1⁄4 Cup (4 tbs)
  Garlic cloves 4 Large, peeled and crushed
  Freshly ground black pepper 1⁄4 Teaspoon
  Dry white wine 2 1⁄2 Cup (40 tbs)
  Sausages/Kielbasa, knockwurst / bratwurst 2 Pound
  Vegetable oil 1 Tablespoon

In a 6-quart ovenproof casserole on top of the stove over medium heat, cook the onions in the vegetable oil till onions are soft but not brown.
Remove from heat.
Set pork chops on top of onions.
In a large bowl, mix the sauerkraut, apples, mustard, brown sugar, garlic, and pepper.
Pour sauerkraut mixture over pork chops; pour in the wine.
Bake in a 350°F oven for about 3 hours.
While pork chops are baking, prepare sausages.
In a steamer rack over boiling water, steam sausages for 12 minutes.
Fifteen minutes before chops are done, in a skillet, heat oil; add steamed sausages and brown, turning.
To serve, place sauerkraut on a platter and arrange chops and sausages on top.

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