Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Sauerkraut; drained
1/2 c Brown sugar
4 Pork chops; trimmed
2 md Onions; thinly sliced
2 md Apples, tart (Granny Smith)
4 sm Celery ribs
3 c Pale ale
1/2 ts Fennel seeds
1/2 ts Cinnamon
1/2 ts Cloves
1/2 c Dry sherry

Core apples and slice thinly. Slice celery ribs thinly.

1. Heat oven to 350 degrees. Spread drained sauerkraut evenly over
bottom of 9- by 13-inch baking pan. Sprinkle with brown sugar; add
pork chops in a single layer.

2. Toss together sliced onions, apples and celery in medium bowl.
Spread evenly over pork chops. Add beer. Combine fennel seeds,
cinnamon and cloves in small bowl. Sprinkle over vegetables.

3. Cover pan with foil. Bake 1 1/2 hours. Remove foil; pour sherry
over chops. Continue to cook, uncovered, 30 minutes. Serve with
boiled potatoes or spaetzle.

Source: Chicago Tribune, October 2, 1996

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