Favorite Pork Chops with Sauerkraut

Pork Chops With sauerkraut

salt
 * 4	 	pork Center Loin Chops; Trimmed
 * 2	teaspoons 	dried sage

freshly Ground black Pepper
 * 2	cups 	chicken Broth
 * 4	large 	shallots; Thinly Sliced
 * 2	cloves 	garlic; Minced
 * 2	tablespoons 	dry sherry; or cognac or brandy
 * 2	pounds 	sauerkraut; Undrained
 * 1	teaspoon 	caraway Seed


 * 1. Preheat The Oven to 350 Degrees.


 * 2. Sprinkle Each pork Chop With Some sage, salt, And pepper to Taste.Rub The Seasonings Into The pork Chops so They Will Adhere. Set Aside.


 * 3. Place a Large Nonstick Skillet Over Medium-High Heat And Pour 1/2Cup of The Chickn Broth Into It. When The Broth Begins to Boil, AddThe shallots And garlic And Saute For 30 Seconds. Add The pork ChopsAnd Some Broth. Allow The Broth to Almost Evaporate And Brown TheChops on One Side, 4 to 5minutes. Add 1/C Cup More Broth to TheSkillet And Turn The Chops. Allow The Broth to Almost Evaporate asThe Chops Brown on The Other Side, 4 to 5 Minutes. Remove The ChopsFrom The Skillet And Add The Remaining Broth And sherry. Stir AndScrape The Brown Bits From The Bottom of The Skillet. Allow TheLiquid to Reduce Until Slightly Thickened. Remove The Skillet FromThe Heat.


 * 4. Place Half of The sauerkraut in The Bottom of a Casserole DishLarge Enough to Hold The Chops. Sprinkle The sauerkraut With 1/2Teaspoon of The caraway Seeds. Place The Browned Chops on Top of TheSauerkaraut And Pour The Reduced Skillet Liquid Over Each of TheChops. Distribute The Remaining sauerkraut Evenly Over The Chops AndSprinkle With Remaining 1/2 Teaspoon caraway Seeds Over All. CoverThe Casserole And Place it in The Oven. Bake For 1 1/2 Hours or UntilThe pork is Very Tender. Remove The Casserole From The Oven. RemoveThe Cover Carefully Since Steam Will Billow Out. Serve Each Chop WithSome sauerkraut. Drizzle Some of The Liquid From The Casserole OverEach.

contributed by :

 * Catsrecipes Y-Group