Pork and sauerkraut ... bake for 2 hours, or until the internal temperature reaches 150°F. Every 30 minutes, check if the liquid has evaporated. Add more water if needed. Remove from the oven ...

½ of a 32-ounce jar refrigerated sauerkraut or 1 14-ounce can, drained, rinsed 1 cup white wine, such as riesling, or chicken broth Season pork chops with salt and pepper. Melt butter in large ...

Sprinkle pork chops with seasoned salt, place in pan, and bake for about 45 minutes. Remove pan from oven and add sauerkraut, a few shakes of caraway seeds, 1/2 cup or more of applesauce ...

and bacon to Dutch oven; stir to blend. Cover and bake 45 minutes. Mix apricots and prunes into sauerkraut. Arrange pork chops and sausages over sauerkraut. Cover Dutch oven; bake until chops are ...

Place pork chops in 9-by-13-inch baking pan. Cover with sauerkraut ... pepper and paprika. Bake covered for 55 to 60 minutes in a 350-degree oven. Check chop for doneness. Serve with baked ...

Brown pork chops in hot oil in ovenproof skillet or slow cooker, about 3 to 4 minutes per side. Pour sauerkraut over ... slow cook for 4 hours or bake in a 350-degree oven for 1½ hours or until ...

Season pork chops ... Heat the oven to 350 degrees. Combine the labne and maple syrup in a small bowl; whisk together until smooth. Arrange the bacon on a rimmed baking sheet; bake until it ...

Many families prepare pork and sauerkraut, typically for hours in a slow cooker or roasted in the oven. Recipes vary and call for ingredients such as apples, beer, applesauce, pepper, sugar ...

Stacie’s dad often makes this easy baked polenta ... ve seared the pork chops. Which means you can sit back and sip a glass of wine with your family and friends while your oven does the work!