Assemble these supplies:
- 1 pound sauerkraut
- 1/2 pound precooked kielbasa
- Medium-size onion
- Large Red Delicious apple
- 1 or 2 teaspoons caraway seeds (optional)
- 2 tablespoons unsalted butter
- Freshly ground pepper
- 1/2 cup California Riesling or other fruity white wine Smoked center loin pork roast (21/2 to 3 pounds), chine bone sawed so roast carves easily
Steps in preparation:
- Place sauerkraut in colander to drain. Cut kielbasa into 1/2-inch-thick slices and set aside. Peel and chop enough onion to measure 1 cup. Wash and dry apple. Halve, core, and coarsely chop enough apple to measure 11/2 cups. Place caraway seeds, if using, between 2 sheets of waxed paper and crush with rolling pin.
- Melt butter over medium heat in Dutch oven. When butter is bubbly, add onion and cook, stirring, until onion is softened, about 3 minutes. Stir in drained sauerkraut, caraway seeds, if using, pepper to taste, and wine.
- Add pork to sauerkraut mixture and/ surround with kielbasa slices. Cover tightly, reduce heat to medium-low, and cook 45 minutes, or until pork is fork tender.
- Transfer pork to cutting surface and slice into 4 chops. Divide among dinner plates and top each serving with sauerkraut and kielbasa slices.
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