Pork Chops and Sauerkraut
Recipe courtesy of Joanne N., Ravenna, Ohio
Ingredients:
8 end cut pork chops, ½" thick
1 bag sauerkraut
1 medium onion, sliced
1 tbs tomato catsup
2 cups water
2 tbs olive oil
Directions:
Drain and discard the liquid from 1 bag of sauerkraut. In a Dutch oven, brown pork chops and onion in olive oil. Remove the pork chops and mix in the tomato catsup. Add in the sauerkraut and 2 cups of water. Trim bones from the pork chops and mix them into the sauerkraut. Cover the dutch oven and cook at low heat for 1.5 hours. Add in the pork chop meat and cook for another 30 minutes then serve. For outdoor cooking use 20 charcoal briquettes. Place 6 lit briquettes on top and 14 underneath your Dutch oven. Replace your coals about every 30-40 minutes. You may need more coals in windy or cold weather.
Serves 8