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Perfect Pork and Sauerkraut
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Description
This is how a real Pennsylvania cook makes sauerkraut and pork. Even my husband who vowed he’d never eat sauerkraut, loves this recipe. We eat this at least once a month and every New Year’s day for good luck!
Ingredients
- 6 whole Boneless Pork Chops
- 1 can Sauerkraut, 27 Ounce Can
- 1 can Sauerkraut, 14.4 Ounce Can
- 14-½ ounces, fluid Water
- ¼ cups Brown Sugar (loosely Packed)
- 1 whole Apple
Preparation
In a medium sized roasting pan add your 6 boneless pork chops. Top with the 2 cans of sauerkraut. Fill the 14.4 ounce can with water and add to the pan. Sprinkle the brown sugar over the sauerkraut. Quarter the apple and take out the core. Place cut side of the apple down on the top of the sauerkraut. Bake at 350F for an hour and a half. Serve with mashed potatoes.
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