Contributed by Catsrecipes Y-Group
- 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
- Preheat the oven to 350°F.
- 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.
- Place a large nonstick skillet over medium-high heat and pour ½ cup of the chicken broth into it.
- When the broth begins to boil, add the shallots and garlic and saute for 30 seconds.
- Add the pork chops and some broth.
- Allow the broth to almost evaporate and brown the chops on one side, 4 to 5minutes.
- Add ½ cup more broth to the skillet and turn the chops.
- Allow the broth to almost evaporate as the chops brown on the other side, 4 to 5 minutes.
- Remove the chops from the skillet and add the remaining broth and sherry.
- Stir and scrape the brown bits from the bottom of the skillet.
- Allow the liquid to reduce until slightly thickened.
- Remove the skillet from the heat.
- Place half of the sauerkraut in the bottom of a casserole dish large enough to hold the chops.
- Sprinkle the sauerkraut with ½ teaspoon of the caraway seeds.
- Place the browned chops on top of the sauerkraut and pour the reduced skillet liquid over each of the chops.
- Distribute the remaining sauerkraut evenly over the chops and sprinkle with remaining ½ teaspoon caraway seeds over all.
- Cover the casserole and place it in the oven.
- Bake for 1½ hours or until the pork is very tender.
- Remove the casserole from the oven.
- Remove the cover carefully since steam will billow out.
- Serve each chop with some sauerkraut.
- Drizzle some of the liquid from the casserole over each.
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