German Pork Chops
- 2 (14-ounce) cans sauerkraut, drained and rinsed
- 2 teaspoons caraway seeds
- 4 pork loin chops (1/2-inch thick)
- Pepper to taste
- 2 cooking apples, peeled, cored, and sliced
- 2 tablespoons raisins
- 4 teaspoons firmly packed brown sugar
- 4 tablespoons apple juice or water
Preheat oven to 375°F . Grease shiny side of four sheets of heavy-duty aluminum foil. Place sauerkraut into a colander; press out excess liquid.
Place 1/4 of the sauerkraut onto the center of each sheet of aluminum foil; sprinkle caraway seed over the top. Place pork chops onto top of sauerkraut and season with pepper. Arrange apple slices and raisins evenly over pork chops. Sprinkle each portion with 1 teaspoon brown sugar. Over each portion, spoon 1 tablespoon apple juice or water.
To wrap, bring two opposite ends of aluminum foil up and over, making a double fold to seal tightly. Close both ends; seal tightly. Place packets onto a baking sheet and bake 1 hour or until thoroughly cooked; remove from oven. Carefully open packets and transfer pork mixture onto individual serving plates.
Makes 4 servings.