| |
|
What You Need:
(To Serve: 4 to 6)
|
|
|
|
2 tablespoons butter
6 to 8 pork chops, center cut, trimmed
2 pounds sauerkraut
2 tablespoons tomato paste, diluted in ½ cup water
1 tablespoon olive oil
1 teaspoon paprika or caraway seeds
2 cups water
Salt and pepper to taste
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. In skillet melt butter and brown pork chops well. Drain sauerkraut and place in a casserole.
|
2. Add diluted tomato paste, olive oil, and paprika or caraway seeds to sauerkraut.
|
3. Place chops on top of sauerkraut and add pan drippings. Add water, salt, and pepper.
|
4. Cover and simmer for about 1 hour, or until chops are very tender.
|
|
NOTE:
|
1. The casserole can be baked in a 350° oven for 1 hour.
|
|
|
|
|
