• 1 pound sauerkraut, drained
• 1/2 cup brown sugar
• 4 pork chops, trimmed of fat
• 2 medium onions, thinly sliced
• 2 medium tart cooking apples (Granny Smith)
• 4 small celery ribs
• 3 cups pale ale
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1/2 cup dry sherry

Method

Core apples and slice thinly. Slice celery ribs thinly.

Heat oven to 350 degrees. Spread drained sauerkraut evenly over bottom of 9- by 13-inch baking pan.  Sprinkle with brown sugar; add pork chops in a single layer.

Toss together sliced onions, apples and celery in medium bowl. Spread evenly over pork chops. Add beer.

Combine fennel seeds, cinnamon and cloves in small bowl. Sprinkle over vegetables.

Cover pan with foil. Bake 1 1/2 hours. Remove foil; pour sherry over chops. Continue to cook, uncovered, 30 minutes. Serve with boiled potatoes or spaetzle.

Serves: 4

Contributor: pat ciesla

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