RECIPE SUBMITTED BY Pat Ward Creegan
PORK CHOPS & SAUERKRAUT
1/2 lb sliced bacon, crumbled
1 (19 oz) can sauerkraut, drained & rinsed
1 (15 oz) jar applesauce
1 T brown sugar 1/2 t dry mustard
1/4 cup dry white wine 1/4 t paprika
6 medium shoulder pork chops dash pepper bacon drippings
Cook bacon until crisp. Drain. Reserve drippings.
Add to sauerkraut:
bacon, applesauce, brown sugar mustard, wine & pepper.
Turn into shallow casserole. Sprinkle with paprika.
Brown chops in bacon drippings until golden on both sides.
Place on top of kraut. Cover. Bake 350 degrees or until tender.
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