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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Missing step fixed! Recipe from Giant Foods Christmas special in Lifestyles Magazine for 1999. It is different than the ones I have found here so far since it doesn't require sausage. It also gives a choice between gin or juniper berries. It is a bit lighter in fat. Ingredients:
1 lb pork ribs or 1 lb lean pork chop |
oil (optional) |
1 apple, sliced |
1 onion, sliced |
20 ounces sauerkraut, undrained |
2 medium potatoes, cut into chunks |
alsatian riesling wine, enough to cover |
1 bay leaf |
2 garlic cloves |
1 tablespoon gin, see note |
Directions:
1. Note: Instead of gin, 1 tablespoon juniper berries may be used. Use white wine if you can't find Alsatian Riseling.
2. Brown the pork in a heavy skillet. Only add the oil if needed. Suggest using PAM. When brown remove the excess drippings.
3. Layer apple, onion, pork and half the sauerkraut in a large pot.
4. Missing step added 7/4/2007: Add the potatoes and the rest of the sauerkraut.
5. Cover completely with the wine. Add the bay, garlic and gin. Cover and bake in preheated oven for 2 hours.
6. Like that missing step was so hard. Blame my bad memory. I found a duplicate magazine.
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