Ingredients
8 chops pork chops
1/4 tsp fennel
1 jar sauerkraut
1/4 tsp cloves
seasoning salt
1/4 tsp cinnamon
brown sugar
salt
2 medium onions, thinly sliced
pepper
2 tart apples
1/4 cup dry sherry
6 stalks celery
1 cup beer, flat
Preparation
Use loin chops, about an inch thick, allowing 2 per person. In a roasting pan make a bed of well-drained sauerkraut about 1/4 inch deep. Sprinkle with seasoning salt and brown sugar. Arrange chop on sauerkraut.(Do not overlap). Cover chops with 2 onions. 2 tart apples, peeled cored and cut; celery trimmed and sliced thin; flat beer gingerale; fennel, cloves, and cinnamon; salt and pepper. Cover pan-bake at 350O for 1 hr 15 minutes. Uncover. Pour over dry sherry. Bake about 20 minutes or until brown. Serve chops topped with vegetables.
