Traditionally on New Years Day I make pork and sauerkraut. This year I tried a new recipe from Williams Sonoma and it was so good, I think I will make this our traditional recipe. It's pretty much what I make each year with a few new things.
I serve with homemade mashed potatoes (yukon gold) and corn. The kids really enjoyed it this year.
This is my tweaeked version of this recipe
Country rib pork, bone in, 2.5 lbs
Salt and freshly ground pepper, to taste
2 Tbs. unsalted butter
2 Tbs. canola oil
1 yellow onion, thinly sliced
3 gala apples, peeled, cored and sliced
1 Tbs. fresh thyme
1/2 cup dry white wine, such as Chardonnay
2 lb. sauerkraut, squeezed dry
1/4 cup firmly packed dark brown sugar
1. Preheat oven to 325. Place sauerkraut in a baking dish. Sprinkle with brown sugar.
2. Heat oil and melt butter in a fry pan over medium heat. Season pork with salt and pepper and brown on all sides. Place on the sauerkraut. Meanwhile, in same fry pan, warm up apples, onions and thyme until soft. Place around pork. Pour wine over pork and cover. Bake for a few hours, until pork is fork tender.
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