GERMAN PORK CHOPS & SAUERKRAUT

I tried this recipe last night and it is GREAT, even if you don't like sauerkraut.  I got this recipe from the Frank's Kraut website and it is a recipe from Joanie Grow of Kennewick, WA.  I cut this down to use for a couple of pork chops and it worked just fine.  

This is how I made it.  1 small can of sauerkraut, rinsed and drained.  1 tsp caraway seeds.  2 pork chops (1/2" thick).  Ground black pepper, to taste.  1 apple, peeled, cored, and sliced.  1 tablespoon of raisins.  2 tsp firmly packed brown sugar.  2 tablespoons of apple juice, cider or water. 

Preheat oven to 375.  Grease shiny side of 2 sheets of heavy-duty alum. foil.  Drain and press dry the sauerkraut.  I just opened the can and pressed down the kraut as I poured off the liquid.  Place a bed of sauerkraut in center of each square of alum. foil.  Sprinkle 1/2 tsp of caraway seed over the kraut.  Place pork chops on the bed of kraut and season with pepper.  Arrange apple slices and raisons on top of the chops.  Sprinkle each chop with 1 tsp of brown sugar.  Over each chop, spoon 1 tablespoon of apple juice.  To wrap, bring 2 opposite ends of the foil up and over, making a double fold to seal tightly.  Close both ends; seal tightly.  Place pockets onto baking sheet and bake for 1 hour or until thoroughly cooked;  remove from oven.  Carefully open packets and transfer the the chop mixture to a serving plate.  ENJOY.