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Pork Chops with Sauerkraut & Apple Stuffing


For extra flavor, steam the apples in beer. For a more modern preparation: place all of the ingredients in an ovenable baking bag inside the casserole.


6 center-cut pork chops with a generous cap of fat on them
3 Tbsp butter
1 cup chopped onion
1 large jar mild Bavarian sauerkraut
2 cups apples, peeled and chopped, placed in steamer basket and steamed over very low heat until tender over 3/4 cup water or pilsner
4 cups cubed day-old bread (cut fat slices–rye bread or a good pugliese works great)
1/2 tsp salt
1 tsp freshly ground pepper
3 Tbsp finely chopped fresh flat-leaf parsley
1 to 2 tsp. caraway seed (optional)


  1. Preheat oven to 275.
  4. In a saute pan over medium heat, brown pork chops on all sides in butter. Set porkchops aside.
  7. In the same pan, add the chopped onion and saute onions in butter until soft. (Add a bit of water to prevent browning, if you like.) Add mild sauerkraut, and the apples that you’ve steamed, along with the water (or beer) you cooked them in. Add bread cubes, salt, pepper, parsley, and caraway seed (if using), and mix until well combined.
  10. Butter a casserole dish that comes with a cover. Spoon some of the stuffing into one end of the casserole . Firmly pack a pork chop next to stuffing, fat side up. Alternate stuffing and chops until all are incorporated into the casserole. Put the lid on the casserole. Bake at 275 degrees for 1 ½ hours.




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