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2 hours
Prep: 15 minutes
Cook: 2 hours
76 calories per serving view nutrition facts
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| 1 | pound | sauerkraut | drained |
| 1/2 | cup | brown sugar | |
| 4 | each | pork chops | trimmed |
| 2 | medium | onions | thinly sliced |
| 2 | medium | apples, tart | granny smith |
| 4 | small | celery stalks | |
| 3 | cups | pale ale | |
| 1/2 | teaspoon | fennel seeds | |
| 1/2 | teaspoon | cinnamon | |
| 1/2 | teaspoon | cloves | |
| 1/2 | cup | sherry | dry |
Core apples and slice thinly.
Slice celery ribs thinly.
Heat oven to 350 degrees F.
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.
| % Daily Value* | |
| Total Fat 0.0g | 1% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 753mg | 31% |
| Total Carbohydrate 19.0g | 6% |
| Dietary Fiber 5.0g | 22% |
| Sugars 11.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 1% | Vitamin C | 39% | |
| Calcium | 6% | Iron | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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