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Choucroute Garni

Love.Food's picture
Ingredients
  Boneless pork sirloin chop 8 Ounce (1 Piece)
  Apple juice 1 Cup (16 tbs)
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Garlic 1 Clove (5 gm), minced
  Canned sauerkraut 16 Ounce, rinsed and drained (1 Can)
  Dry white wine/Apple juice 1⁄3 Cup (5.33 tbs)
  Cooked bacon pieces 2 Tablespoon
  Brown sugar 2 Teaspoon
  Juniper berries/Caraway seed 1⁄4 Teaspoon, crushed
  Pepper 1⁄4 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Tiny new potatoes 12 Ounce (Whole Ones)
  Cooking apples 2 Medium, cored
  Fully cooked lower sodium ham/Fully cooked reduced-fat polish sausage, bias-sliced 6 Ounce, cut into cubes
Directions

Trim fat from pork chop.
Cut into 4 equal pieces.
Set aside.
In a Dutch oven stir together the 1 cup apple juice, the onion, and garlic.
Bring to boiling; reduce heat.
Cover and simmer about 5 minutes or till the onion is tender.
Meanwhile, in a large mixing bowl stir together the sauerkraut, wine or apple juice, bacon pieces, brown sugar, juniper berries or caraway seed, pepper, and cloves.
Add the pork chop pieces to the Dutch oven.
Spoon sauerkraut mixture over pork.
Add the potatoes.
Bring to boiling; reduce heat.
Cover and simmer for 20 minutes.
Cut each apple into 8 wedges.
Stir the apple wedges and ham or Polish sausage into the sauerkraut mixture.
Return to boiling; reduce heat.
Cover and simmer for 5 to 10 minutes more or till heated through and the apples and potatoes are tender.
Transfer mixture to a serving platter.

Recipe Summary

Method: 
Boiled

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