Polish Comfort Food~Pork Chops, Apples & Sauekraut in Wine
It’s the middle of December and there’s nothing like having a soul satisfying, hot dinner with wonderful comfort food. Here’s my take on Polish comfort food…enjoy!
Pork Chops, Apples & Sauerkraut in Wine
6 pork chops, browned and seasoned with salt and pepper
2 large, Granny Smith Apples cored and cut into wedges
2 cans sauerkraut, one drained & one with juice
1 1/2 cups white wine (if you prefer without alcohol, use 1 cup apple juice)
Over a medium flame, heat a large pan (I prefer to use cast iron for this step) once it’s reached the ideal heat for browning, coat bottom with a light coating of butter and saute all of the pork chops. You may have to do this in two stages, and place browned pork chops on a cookie sheet covered with aluminum foil in the oven at 200 degrees to keep warm while you cook the rest of the pork chops.
While pork chops are cooking get a medium to large casserole dish ready by coring and slicing one large, Granny Smith apple in wedges and place in the bottom of the casserole, layer apples with 1/2 can of drained sauerkraut. Sprinkle with about 1-2 tablespoons of light, brown sugar and 1 teaspoon of caraway seeds
Layer browned pork chops on top of apples and sauerkraut.
Layer with the rest of the Granny Smith apple wedges and cover apples with 1/2 can of drained sauerkraut, sprinkled with light, brown sugar and more caraway seeds. Add another layer with 3 pork chops and cover with the rest entire can of undrained sauerkraut, sprinkle with brown sugar and caraway seeds.
Add 1-1/2 cups of white wine.
Cover casserole and bake at 325 degrees for 45-50 minutes. Serve with buttered, dark rye bread. Enjoy!