Smoked Pork Chops with Sauerkraut
4 Kassler Rippchen or Smoked Pork Chops
4 cups sauerkraut ( give or take)
1 quart beef stock
Maker your own Kassler Rippchen or smoked pork chops
1 large onion
1 tablespoon Caraway seeds ( optional)
1 tablespoon crushed juniper berries (optional)
Chop the onions and apples into small chunks
Rinse the Kraut in a strainer and place in the crockpot or Dutch oven.
Add the caraway seeds and crushed juiniper seeds if you want.
Add the beef stock, apples and onions.
Add the Rippchen and simmer for about 4 -6 hours until the chops register about 200 degrees or are fork tender. Don't over cook or they will separate from the bone.