Sausages and Pork Chops Baked with Fruited Sauerkraut

October 15, 2009 8:43:24 AM PDT
Recipes from Hawthorne Race Course's Oktoberfest celebration. Serves 4 Ingredients
  • 1 2-pound jar sauerkraut, drained
  • 5 bacon slices, chopped
  • 4 pork loin chops (each about 1 1/4 inches thick)
  • 4 assorted fully cooked sausages (such as bratwurst and knockwurst)
  • 2 cups chopped onions
  • 1 cup chopped carrots
  • 2 1/2 cups canned chicken broth
  • 1 cup dry white wine
  • 1/2 cup quartered dried apricots (about 3 ounces)
  • 1/2 cup quartered prunes (about 3 1/2 ounces)
  • Assorted mustards
  • Preparation

    Place sauerkraut in large bowl. Fill bowl with enough cold water to cover; soak 30 minutes. Drain.

    Preheat oven to 350°F. Cook bacon in heavy large Dutch oven over medium-high heat until brown and almost crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels. Add pork chops to Dutch oven; cook over medium-high heat until golden, about 6 minutes per side. Transfer to plate. Add sausages to Dutch oven; stir until golden, about 3 minutes. Transfer to plate with pork chops. Reduce heat to medium. Add onions and carrots to Dutch oven and sauté until tender, about 8 minutes.

    Add broth, wine, sauerkraut, and bacon to Dutch oven; stir to blend. Cover and bake 45 minutes.

    Mix apricots and prunes into sauerkraut. Arrange pork chops and sausages over sauerkraut. Cover Dutch oven; bake until chops are cooked through and most of liquid is absorbed, about 30 minutes. Serve hot, passing mustards separately.


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