Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

Browse by categories