|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|
|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.