Friday, December 31, 2010
1 pork tenderloin, cut into large pieces, or 6 pork chops
1 cup peeled, chopped, Granny Smith Apple
2 tablespoons butter
1 (16 ounce) package sauerkraut, drained
3 tablespoons brown sugar
1/2 teaspoon caraway seeds
2 bay leaves
1 (10 ounce) can Campbell's French Onion Soup
Melt butter in dutch oven; add apples and saute until soft, then remove. Add pork, and brown on all sides.
Add remaining ingredients in the following order: sauerkraut, caraway seeds, brown sugar, bay leaves, and onion soup.
Cover and bake at 350 degrees for 1 hour. Absolutely delicious!
As alternative, after browning, you may layer pork, apples, sauerkraut and remaining ingredients in a casserole dish. Bake at 350 degrees for 1 hour.