Baked Pork Chops with Sauerkraut
from Suzan Colon, author of Cherries in Winter: My Family's Recipe For Hope in Hard Times
Ingredients:
4 center cut pork chops, bone in or out
Seasoned salt
Olive oil
Caraway seeds
1 one-lb. bag of sauerkraut
White cooking wine
1 medium-sized jar unsweetened apple sauce
Directions: Preheat oven to 325 degrees. Pour one to two tablespoons of olive oil in a roasting pan. Sprinkle pork chops with seasoned salt, place in pan, and bake for about 45 minutes. Remove pan from oven and add sauerkraut, a few shakes of caraway seeds, 1/2 cup or more of applesauce, and about 1/4 cup or more of white wine. Stir to mix luscious brown caramelized bits at bottom of pan and return to oven for another 45 minutes. Enough for four, especially when served with roasted red rosemary potatoes
Roasted Red Rosemary Potatoes
Ingredients:
1/12 to 2 lbs. small red (or other) potatoes; if you can't find small, cut regular-sized potatoes into quarters
Olive oil
Fresh or dried rosemary
Directions:
Wash potatoes and pat dry with paper towel. Put small potatoes or cut regular-sized potatoes in a baking dish and drizzle with olive oil. Season with salt and pepper. If using fresh rosemary, use sparingly--a few sprigs. If using dried, sprinkle potatoes with about a teaspoon or so. Mix to distribute seasonings evenly. Place in oven at same time as pork chops (above) and remove when pork chops are done. If making potatoes separately, bake for one hour at 400 degrees.
