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"Cherries in Winter" Baked Pork Chops

Updated 7:34 PM EDT, Tue, Jan 12, 2010

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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.

First Published: Jan 8, 2010 6:11 PM EDT

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