Pork & Sauerkraut

While cleaning up the office, I found a little hand-written and faded note card with this recipe on it in Rich’s stuff.

I don’t know who it’s from, but it is very German sounding, of course – with an Asian twist believe it or not. It also looks like a recipe for someone who doesn’t mind spending time in the kitchen preparing a meal as it takes more than 3 hours from start to finish.

Pork & Sauerkraut
(About 3 hours preparation time)

1 jar (16-oz) of sauerkraut
1 pound pork chops or “country-style” pork ribs
1 apple cored, peeled and sliced
1 onion sliced
1 tablespoon soy sauce

Place sauerkraut, sliced onion and sliced apple in a pot. Bring to a boil then simmer on low heat fro 2 hours .

About 15 minutes before the sauerkraut time is up, in a lightly-oiled large frying pan, thoroughly brown pork. Sprinkle with soy sauce. Pour cooked sauerkraut over the pork. Cover and simmer for 1 hour. Add water as needed.

Serve with mashed potatoes.

[Upon reading this, instead of mashed potatoes, I’d add potato pancakes and applesauce since there is enough time to make them while the sauerkraut is simmering.]

<<UPDATE: Upon reading the email that announced this recipe being posted to the site, I heard Rich ask from the other room, “Where’s that card? I was looking for that!” Apparently it is the recipe that the mother of our friend Laura used to make. And many years ago, he borrowed the card from Laura – and has yet to return it!>>