Braised sauerkraut with smoked pork

6 servings

Ingredients

Quantity Ingredient
6 Smoked pork chops (1\" thick)
2 tablespoons Olive oil
2 2 lb jars sauerkraut, rinsed twice and drained well
2 Garlic cloves, sliced
6 Bay leaves
10 Peppercorns, whole
2 Potatoes, peeled, cut in half lenghtwise
2 larges Tomatoes. peeled, quartered
3 cups Water

Directions

boil smoked pork chops in a large pot of water for 5 minutes, drain well.

Heat oil in a large dutch oven over med-high heat. Arrainge half of sauerkraut in bottom of Dutch oven; sprinkle with sliced garlic, bay leaves and peppercorns. Arrainge pork chops, potato pieces and quartered tomatoes over. Cover with remaining sauerkraut. Pour 3 cups of water over and bring mixture to a boil. Reduce heat, cover and simmer, stirring occasionally (be careful not to break up the potato pieces).

Uncover and boil until most of the liquid evaporates and potatoes are tender, about 20 minutes. Remove from heat, cover and let stand for 15 minutes. Discard bay leaves and peppercorns.

Spoon sauerkraut into center of a serving platter and arrainge pork chops, potatoes, and tomatoes around the side. Spoon any remaining liquid over the top.

From: Bon Appetit, May 1995, The Mediterranean, 'A Delicious Voyage of Discovery' Typed by Bob 8-{)

Submitted By ROBERT WHITE On 05-10-95

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