These pork chops are braised in a heady mixture of sauerkraut, applesauce, Dijon mustard and a pinch of brown sugar.
2 tablespoons vegetable oil
4 (4-6-ounce) pork chops, 1-inch thick
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 (22-ounce) jar sauerkraut, rinsed and drained
2 cups unsweetened applesauce
1 tablespoon firmly packed brown sugar
1 tablespoon Dijon mustard
1 cup beer
Preheat oven to 350°F.
Heat oil in a large nonstick skillet over medium-high heat. Season pork chops with salt and pepper; place in skillet and brown on both sides. Set aside.
Combine sauerkraut, applesauce, brown sugar and mustard in a shallow baking dish. Top with pork chops and pour beer over the top. Bake, uncovered, for 1 hour. Serve warm.
makes 4 servings.