Pork And Sauerkraut Supper
|Salad oil||2 Tablespoon|
|Pork chops||6 (Rib Or Loin, Each 3/4 Inch Thick)|
|Onion||1 Medium, diced|
|Apple juice||1 3⁄4 Cup (28 tbs)|
|Sauerkraut||32 Ounce, drained (Two 16 Ounce Bags Or Cans, Drained)|
|Potatoes||3 Medium, cut into 1/4-inch-thick slices|
|Apples||2 Medium, cored and cut into 1/2-inch chunks|
|Brown sugar||2 Teaspoon|
1. In 12-inch skillet over medium-high heat, in hot salad oil, cook pork chops, half at a time, until browned on both sides. Remove chops to plate.
2. In drippings remaining in skillet, over medium heat, cook onion until tender, stirring occasionally. Add 1/4 cup apple juice, stirring to loosen brown bits from bottom of skillet.
3. In 13" by 9" baking dish, combine onion mixture, sauerkraut, potatoes, apples, brown sugar, and remaining apple juice. Tuck pork chops in sauerkraut mixture; sprinkle chops with salt and pepper.
4. Cover baking dish with foil and bake in 350°F. oven 2 hours, occasionally basting meat and potatoes with liquid in baking dish, until meat and potatoes are fork-tender.