| Wednesday, April 10, 2013 |
I’ve been thinking a lot about family recipes and ethnic dishes with the passing of Easter. I’ve been looking at Makowiec recipes (Polish poppy-seed roll-a traditional Holiday sweet-bread) and other Central & Eastern European foods.
When I realized that I had most of the ingredients for Pork with Sauerkraut and Apples-another traditional Polish or Czech dish,or so I thought. Not having the recipe I called my mom and she rattled off the ingredients and the instructions and then told me that she was disappointed that her recent copy of the Better Homes and Gardens Cookbook didn’t have the recipe.
Wait a minute! Better Homes and Gardens not your Grandmother???
Well, I’m sure it’s somebody’s Grandmother’s recipe...
And, we all do make it our own and I’m not sure where BHG’s stops and my mother’s begins...
It was very delicious.........Grandma would be proud.
Pork with Sauerkraut and Apple:
24 oz jar fresh sauerkraut
1 Good sized apple, cut up
1 Large Carrot, Grated
2 Cloves of Garlic, minced
Tomato (sauce, juice, or Ketchup)
Brown Sugar (I used a chuck of panella)
2 potatoes (not bakers), peeled and cut as you want to eat them
2 Good sized pork chops
Mix sauerkraut (juice and all; if you want to rinse the kraut make sure you add broth or water to make up for the loss off liquid), apple, carrot, garlic, tomato, caraway and panella/brown sugar. Cook the mixture, covered, over low heat for 1 hour. Add the potato and cook for until it is almost done--though, I used the sauerkraut juice, I found that I need to add a little liquid (veggie broth) at this point.
While the potato is cooking sear the pork chops (heat a heavy skillet until it is very hot, nearly smoking) use a little oil or cut a piece of fat off the chop and let it melt off into the pan. Sear for about 2-3 minutes a side.
Add chops to the sauerkraut mixture and cook, covered, over low heat until pork is cooked 20- 30min (if you take meat temps seriously, 145°F)