Summary

Ingredients

• 3 medium onion (s)
• 2 apples
• 1 tablespoon lemon juice
• 2 tablespoons oil
• 2 cans sauerkraut, 850 ml each
• 1 teaspoon peppercorns
• 2 bay leaves
• 0.75 liter ¾ apple juice, clearer
• 2 kg smoked pork chops in one piece with a bone
• possibly parsley, for garnish

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Instructions

1. Peel the onion and cut into wedges. Peel and core apples and cut into wedges. Immediately drizzle with lemon juice.
2. Heat the oil in the wide roaster. Fry the onion and apple wedges in it for 2-3 minutes. Possibly remove a few apple wedges for garnish.
3. Pull the sauerkraut apart a little. Add peppercorns and bay leaves and stew for approx. 5 minutes. Pour on apple juice.
4. Wash the smoked pork, pat dry and place on the sauerkraut. Braise in a preheated oven (electric stove 175 degrees, convection 150 degrees, gas level 2) for about 2 hours. Cover after 1 3/4 hours if necessary. Leave to rest in the switched-off oven for approx. 20 minutes.
5. Remove the meat from the bone and cut into slices. Arrange on the sauerkraut. Garnish with apple wedges and parsley.