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Pork Medley With Sauerkraut

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Ingredients
  Vegetable oil 2 Tablespoon
  Yellow onion 1 Medium, thinly sliced
  Carrots 2 Medium, peeled and thinly sliced
  Sauerkraut 2 Can (20 oz), drained, rinsed (2 Cans Or Packages)
  Basic chicken stock/Canned chicken broth 2 Cup (32 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Juniper berries 6
  Caraway seeds 1 Teaspoon
  Whole bay leaf 1
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  All purpose potatoes 1⁄4 Pound, peeled and cut into 1 1/2-inch cubes
  Pork chops 4 , smoked
  Knockwurst 8 Ounce, pricked with a fork (2 Pieces)
  Kielbasa/Other garlic sausage 8 Ounce, pricked with a fork
Directions

Heat the oil in a 3-quart flameproof casserole over moderate heat for 1 minute.
Add the onion and carrots and saute, stirring occasionally, for 7 minutes or until the onion is golden.
Add the sauerkraut and cook, stirring, for 1 minute.
Add the stock, wine, juniper berries caraway seeds, bay leaf, salt, pepper, and potatoes.
Bring the mixture to a boil, cover, reduce the heat to low, and simmer for 20 minutes.
Meanwhile, preheat the broiler.
Arrange the pork chops, knock wurst, and kielbasa on the rack of a broiling pan and broil 4 inches from the heat for 3 to 4 minutes on each side or until lightly golden.
Cut the kielbasa and knockwurst into thick slices.
Add the meats to the casserole, spooning the sauerkraut and potatoes over and around them.
Cover and simmer 20 minutes longer.
Remove the bay leaf.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Pork
Servings: 
8

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