Smoked Pork Chops with Sauerkraut
2 tablespoons shortening
3 onion, medium
16 oz can sauerkraut, drained
2 apple, sliced
1/2 teaspoon beef broth, granules
4 smoked pork chops
1 carrot, small sliced
1 bay leaf
1 tablespoon cornstarch
1/2 cup white wine
1/2 cup sour cream
fresh parsley, snipped
Chop one onion and cook with kraut in shortening till onion is
tender. Add apple, 1 c. water and broth granules. Cover and simmer
30 min. Place chops, 2 sliced onions, carrot bay leaf and peppercorns
in baking dish. Add 1/4 c. water. Cover, bake at 350 for 30 min.
Remove chops. Strain juices from meat, discard vegetables. Combine
cornstarch and 2 tbsp. wine. In small pan combine juices, cornstarch
mix and remaining wine. Cook and stir till boil, cook 2 min. more.
Stir half of sauce into sour cream. Return sour cream mixture to
pan, heat through. Place kraut mixture on plate, top with chops,
sprinkle with parsley. Pour sauce into bowl, pass with meat.
Serve with boiled potatoes.