An Apple in the Ripening Stage
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Chops Baked with
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La Belle Cuisine
Smoked Pork Chops Baked with
Bon Appetit April 1988
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1 tablespoon vegetable oil
4 thick bacon slices, cut into
2 medium onions, halved lengthwise
and thinly sliced
2 garlic cloves, minced
8 juniper berries, bruised
3 cups rinsed, drained sauerkraut
1 large red apple, peeled, quartered,
cored and grated
1 baking potato, peeled
1 cup dry white wine
3/4 cup apple cider or juice
1/2 cup (about) chicken broth
Bouquet garni (3 parsley sprigs,
2 thyme sprigs, 1 bay leaf)
Salt and freshly ground pepper
Four 10-ounce 1-inch-thick
smoked pork chops
8 small new potatoes
1 teaspoon minced fresh parsley
Heat oil in heavy pot over medium heat. Add bacon and cook until
and golden brown. Transfer bacon to paper towels. Pour off all but 2 tablespoons fat
from pot. Add onions and cook over medium heat until translucent, stirring occasionally,
about 10 minutes. Add the garlic and
juniper berries and stir 2 minutes. Mix in sauerkraut,
apple and grated
Add wine, cider, and enough broth just to cover sauerkraut.
to boil, stirring frequently. Add bouquet garni. Cover and
simmer 1 hour, stirring
mixture occasionally. If sauerkraut is too liquid,
uncover and stir
over medium-high heat
to reduce. Remove bouquet
garni. Season sauerkraut with salt and pepper. Mix in bacon.
prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 350 degrees F. Spoon 2/3 of sauerkraut into shallow
dish just large enough to accommodate pork chops and new
potatoes in a single layer.
Arrange pork chops over sauerkraut. Spoon remaining sauerkraut over. Cover tightly with
foil. (Can be prepared 6
hours ahead; chill. Bring to room temperature before baking.) Bake
until heated through, 35 minutes.
Meanwhile, peel narrow band from center of each new potato. Place potatoes
in large saucepan. Cover with cold salted water and bring to
boil. Cover and
boil until potatoes are just tender, 15 to 20 minutes;
into sauerkraut. Cover and bake 10 minutes more.
Divide sauerkraut, pork
chops and potatoes among heated plates,
sprinkle potatoes with parsley and
serve with coarse-grained mustard.
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