Recipe: Pork Chops, Sausage and Sauerkraut

Pork Chops, Sausage and Sauerkraut
From: Cuisine Rapide by Pierre Franey & Bryan Miller
Servings: 14

2 pounds sauerkraut -- drained
1 Granny Smith apple -- peeled and cored
4 pork chops
salt and pepper -- to taste
4 Italian sausage
2 tablespoons vegetable oil
3/4 cup onion -- finely chopped
1 teaspoon garlic -- minced
2 cups dry white wine
1 bay leaf
1/2 teaspoon thyme
1 1/2 cups chicken stock
6 juniper berries
1/2 teaspoon caraway seed -- optional
2 whole cloves

Slice apple into quarters then into 1/2 inch cubes. Sprinkle pork chops with salt and pepper.

Heat oil in a casserole and add the pork chops and sausages. Cook until brown on one side, about 4 minutes. Turn chops and sausages and cook another 4 minutes on second side. Remove from pan, set aside and keep warm.

Pour off fat from casserole and add onion and garlic. Stir and cook briefly. Add apple, wine, bay leaf and thyme. Add sauerkraut and stir to distribute evenly.Add chicken stock, juniper berries, caraway seeds, if using, cloves and stir. Return pork chops and sausage to pan. Bring to a boil, cover, reduce heat and simmer 45 minutes.

Remove bay leaf and serve.