The one dinner I wanted my mom to make was pork chops and sauerkraut. There was something special about the way she made it--the sauerkraut was tangy but not too sour; the pork chops crunchy, yet tender in the middle. I have never been able to duplicate my moms secret recipe, but this is a scrumptious alternative.
- 4 Bone-in Pork Chops, thick
- 1 28.8 oz Jar of Sauerkraut (Try not to buy canned sauerkraut, it usually has a tinny taste.)
- 1 Apple
- Optional: 1 tsp. Caraway seeds
- 1/2 c. Apple Cider
- Salt and Pepper to taste
Rinse quickly and allow to drain. Core, peel, and chop the apple into small pieces. Mix sauerkraut and apple together (and caraway seeds if you are adding) and place in the bottom of a deep baking dish.