Recipe: Flatlander's Baked German Pork Chops

FLATLANDER'S BAKED GERMAN PORK CHOPS

1 lb sauerkraut, drained
1/2 cup brown sugar
4 pork chops, trimmed
2 medium onions, thinly sliced
2 medium tart apples (Granny Smith), cored and thinly sliced
4 small celery ribs, thinly sliced
3 cup pale ale
1/2 tsp fennel seeds
1/2 tsp cinnamon
1/2 tsp cloves
1/2 cup dry sherry
boiled potatoes or spaetzle (to serve)

Heat oven to 350 degree F.

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

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. 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.

Servings: 4
Source: Chicago Tribune, October 2, 1996