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Baked Pork & Sauerkraut

1 boneless pork roast (can use chops, tenderloin or ribs)
2 cans Bavarian sauerkraut
2 cans whole white potatoes
1 green apple, peeled and sliced
1 can beer
Caraway seed, to taste

For this dish, pick the type of pork you like best. (My family
prefers thick chops.) Brown the pork in a non-stick pan. In a
large casserole dish, put pork and then apple slices. Layer potatoes
and kraut on top. Pour can of beer over all and sprinkle caraway
seed on last.

Cover casserole (dutch oven, etc.) and bake at 375 for 1 hour. If
your pork is large (thick) it may need to cook longer. Check
tenderness of pork to be sure.

Serve with dark rye bread.

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