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Sauerkraut and Pork Dinner




Source of Recipe


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List of Ingredients



• 2 pounds cubed pork shoulder
  
• 1/4 cup flour
  
• 1 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 2 slices side bacon
  
• 28 oz. can sauerkraut, drained
  
• 1 cup chopped onion
  
• 1 cup peeled, chopped apple
  
• 1 cup dry white wine
  
• 1 cup water
  
• 1 clove garlic, finely chopped
  
• 1 tablespoon dill seeds
  
• 2 tablespoons flour
  
• 2 tablespoons cold water
  






Instructions



1. Preheat oven to 375 degrees F. Dredge pork in mixture of flour, salt and pepper. In a frying pan, cook bacon until crisp; remove and crumble. Heat bacon fat and add floured pork and cook until evenly browned. Combine sauerkraut, onion, apple, white wine, water, garlic, and dill seeds with bacon. Turn into a 2-quart casserole with lid. Top with browned pork cubes. Cover and bake in oven for 1 hour or until meat is tender. Remove meat and keep warm on serving platter reserving broth. In a saucepan, blend with the broth a mixture of flour and water. Bring to a boil and cook, stirring constantly, until thickened. Arrange meat over sauerkraut and top with sauce. Serves 6.