This dish is the perfect fall comfort dish. The combination of Apples and Saurkraut are sweet and tangy and the Pork is fall apart tender. I served it with a side of buttery mashed potatoes & a Kale salad. Simple honest food at its best.<\/p>\n
Apple Cider Pork Chops Braised with Apples & Saucekraut<\/strong><\/p>\n 4 double cut pork chops<\/p>\n 4 cups apple cider<\/p>\n 1 2 inch piece of fresh ginger roughly cut<\/p>\n 6 cloves of garlic crushed<\/p>\n 8 apples cut into think sliced<\/p>\n 1 cup sauerkraut<\/p>\n salt<\/p>\n pepper<\/p>\n olive oil<\/p>\n \u00a0<\/p>\n The morning you plan to cook the pork chops in a large bowl add cider, 1 tablespoon salt, garlic & ginger. Mix , add Pork Chops, cover and refrigerate. Let marinate for at least 6 hours.<\/p>\n Pre -heat oven to 350. Remove Pork chops from marinade and pat dry. Season both sides of the chops well with salt and pepper. Reserve 2 cups of the marinating liquid. Over high heat heat a large Dutch Oven and add 1 tablespoon of oil and sear pork chops for 3 minutes on each side. Remove Pork chops and set aside . Add reserved marinade and turn off heat. Add half of the apples and sauerkraut . Place chops on top and cover with the remaining apples and sauerkraut. Cover and cook for \u00a01 1\/2 hours. Remove from oven and let rest for 30 minutes before serving.<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"