Title: Cider-Braised Pork Chops W/ Sauerkraut and Apples
Categories: Alcohol, Meats
Yield: 6 Servings

2 tb Vegetable oil or butter
6 Center-cut pork chops;
. lightly floured
2 md Red onions; chopped
3 Carrots; peeled & sliced
2 Cooking apples; peeled,
. cored & sliced
4 lb Sauerkraut; rinsed &
. squeezed dry
2 tb Brown sugar; packed
2 Sprigs of sage
1/2 ts Black pepper
16 oz Dry hard cider

In a heavy 6 or 8 quart pot, heat a little oil or butter and brown the
chops on both sides. Remove to a side plate. Add the onions and carrots and
cook about 5 minutes. Add the apples and cook another 5 minutes. Add the
drained sauerkraut, sugar, sage and pepper. Mix all together before putting
the browned chops back into the pot. Pour the cider over everything and
braise slowly over a low flame until the chops are cooked through and the
flavors have blended, about 20 minutes.

Per Serving: 530 calories, 44g protein, 30g carbobydrates, 19gm fat, 94mg
cholesterol, 7g saturated fat, 3109mg sodium From the kitchen of Paul
Correnty.

Author of "The Art of Cidermaking" (Brewers Publications, $9.95 )

** The Washington Post - Food section - 29 November 1995 **

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