Recipe by Lorac
This is the dish I served as the main course at a German themed dinner party for our gourmet group. I served it with German fried potatoes, a tomato-green bean salad and glazed carrots and chestnuts. Our guests all but licked their plates! This is an easier version of the original recipe.
- 6 smoked pork loin chops, 1 inch thick
- 2 cups white wine or 2 cups apple juice
- 1 1⁄2 cups brown sugar
- 1 cup seedless grapes
- 4 cups sauerkraut, drained
- 1 cup Burgundy wine
- 1 onion, minced
- 1 clove garlic, pressed
- 1 tablespoon currant jelly
- 1 tablespoon tomato paste
- 1 bay leaf
- 1⁄2 teaspoon dried thyme
- 1⁄2 cup prepared beef gravy
- 1 tablespoon butter
- 2 tablespoons chopped fresh parsley
Directions See How It's Made
- Pork Chops: Preheat oven to 350°F.
- Place chops in a large baking pan.
- Mix wine and sugar and pour over chops.
- Bake 30 minutes, basting at 10 minute intervals.
- Add the sauerkraut and grapes around the chops.
- Bake another 15 minutes.
- Burgundy Sauce: While chops are cooking, prepare the sauce.
- In a sauce pan combine all ingredients except gravy and butter, bring to a boil then reduce heat and simmer until liquid is reduced slightly.
- Add gravy, bring to a boil and cook until the sauce begins to thicken.
- Remove from heat and stir in butter.
- To serve: Place chops on a serving dish, surround with with sauerkraut, top with Burgundy Sauce and garnish with parsley.