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Cider Braised Pork Chops with Sauerkraut and Apples

2 tb Vegetable oil or butter
6 Center-cut pork chops; lightly floured
2 md Red onions; chopped
3 Carrots; peeled & sliced
2 Cooking apples; peeled, cored & sliced
4 lb Sauerkraut; rinsed & squeezed dry
2 tb Brown sugar; packed
2 Sprigs of sage
1/2 ts Black pepper
16 oz Dry hard cider

In a heavy 6 or 8 quart pot, heat a little oil or butter and brown the chops on both sides. Remove to a side plate. Add the onions and carrots and cook about 5 minutes. Add the apples and cook another 5 minutes. Add the drained sauerkraut, sugar, sage and pepper. Mix all together before putting the browned chops back into the pot. Pour the cider over everything and braise slowly over a low flame until the chops are cooked through and the flavors have blended, about 20 minutes.

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