BAVARIAN PORK CHOPS
4 pork chops, trimmed
1 small onion, sliced
2 medium sized potatoes, sliced ¼" (6mm) thick
1 can sauerkraut, drained
1 can whole tomatoes, squashed
S&P to taste
1 tsp caraway seeds
Preheat oven to 350°F (175°C). In a casserole dish arrange in layers of potatoes, onions, pork chops, then cover well with sauerkraut. Pour tomatoes and caraway seeds over all. Bake at 350°F(175°C) until pork chops are tender. Serves 4.
No real anecdotes or notes for this one. I haven't tried it, and likely won't since no one else in my household likes sauerkraut. To make it even worse, my grandmother's sauerkraut, made from cabbage my grandfather grew in his mountainside garden, was better than any canned or bagged sauerkraut I've had. I don't have the recipe for that, but I think it was basically shredded cabbage in salt, vinegar, and caraway seeds, properly pickled and canned.
This
blog is documentation of my late grandmother's handwritten recipes, as
well as recipes I've come across or made up. There are no photos or
images as my grandmother's recipe book didn't have any, except for ones
she clipped from magazines, for example.
These recipes are free for all to use. Please enjoy them by yourself, with friends, with family, feeding the hungry, or in whatever way you wish.
God bless you all.
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