Friday, December 31, 2010

Judy's Pork with Apple Kraut

This is my favorite sauerkraut recipe, courtesy of my Aunt Judy.  It reminds me of the the delicious pork and kraut dishes served in Germany, where the sauerkraut isn't sour, but sweet, and almost always cooked with apples.     

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.

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