|Name:||Choucroute Garni||Contributor:||Martin Golding|
|Description:||Choucroute Garni (Sauerkraut with Pork Chops)||Posted:||2001-08-27|
|Key words:||sauerkraut, pork||Category:||Main Dishes|
|Ingredients:||1 qt sauerkraut
1 tsp caraway seed
1 tsp dill seed
several pork chops
|Preparation:||If the sauerkraut had not been Chateau Tracy, I'd've drained it, and
added a little white wine (if I'd had some, a dash of retsina, for the
juniper berries I didn't spend a lot of time trying to find).
Toast dill and caraway in a dry pan until aromatic and golden.
Toss over sauerkraut.
Heat sauerkraut to simmering.
Distribute pork chops artistically among the kraut (the chops should be draped with kraut to retain moisture and tenderness).
Simmer about 15 minutes, 'til just done.