Reader Linda Rogers Lewandowski of Winfield wrote us about her great-aunt, Caroline Hill, a lifelong Chicagoan, career woman, seamstress, baker, cook and, for Lewandowski, enthusiastic educator:
"On mornings after Sunday School, I would walk over to her apartment where the lessons would begin," Lewandowski wrote. "Caroline not only taught me the basics of cooking, but also the importance of presentation, whether that be the colors of food on the plate or how the table was set."The dish Hill used to make that Lewandowski misses most combined bread, pork chops, sauerkraut and apples -- a yummy mix still celebrated in Southern Germany. With some experimentation, we put together a dish for Lewandowski, emulating her great aunt's.
For extra flavor, steam the apples in pilsner and add a sprinkling of caraway seed to the stuffing before baking. If you've got a vegetarian in your crowd, prepare the stuffing on its own, minus the pork chops, as a hearty, satisfying side dish.
Pork chops with sauerkraut and apple stuffing
Prep: 20 minutes
Cook: 1 hour
Makes: 6 servings
3 apples, peeled, cubed
3/4 cup beer or water
6 pork chops
3 tablespoons butter
2 yellow onions, chopped
1 large jar (32 ounces) or refrigerated package mild sauerkraut
4 cups cubed day-old bread
3 tablespoons finely chopped flat-leaf parsley
3/4 teaspoon salt
1 teaspoon freshly ground pepper
1 to 2 teaspoons caraway seed, optional
1. Heat oven to 275 degrees. Place apples and beer in microwave-safe bowl; cover with plastic wrap. Microwave on high until almost tender, 3-5 minutes. Meanwhile, melt butter in large skillet; add pork chops. Brown, about 4 minutes per side. Transfer to a plate.
2. Add onions to skillet; cook, stirring often, until soft, 3 minutes. Add the apples and beer, sauerkraut, bread cubes, parsley, salt, pepper and caraway; mix until well combined.
3. Spoon some of the stuffing into one end of a buttered casserole dish; place one pork chop, standing fat side up, against the stuffing. Repeat alternating stuffing and chops to fill the dish. Cover with foil. Bake until chops are well-cooked, about 1 1/2 hours.
Nutrition information: Per serving: 446 calories, 44% of calories from fat, 22 g fat, 9 g saturated fat, 105 mg cholesterol, 29 g carbohydrates, 32 g protein, 1,336 mg sodium, 6 g fiber
Looking for more lost recipes? E-mail Monica Kass Rogers at email@example.com.Copyright © 2015, CT Now