Two Baking Pans

Sauerkraut mellows when it simmers in the sun, losing the vinegary, tangy flavor that cause many to dislike it.

Solar Braised Pork Chops with Sauerkraut


1 tablespoon olive oil

6 thick-cut pork chops

1 tablespoon all-purpose flour

1 teaspoon salt

1/2 teaspoon cracked black pepper corns

1 teaspoon dry mustard

2 cups sauerkraut, thoroughly rinsed and drained

1 Granny Smith apple, peeled and grated

1/2 cup unsweetened apple juice


Set Sun Oven out to preheat.

Heat the oil in a large skillet over medium-high heat. Working in batches, brown the pork chops on both sides. Transfer the browned pork chops to a baking pan, it’s o.k. if the overlap a little. Sprinkle the flour, salt, pepper corns, and dry mustard over the chops. In a medium bowl, combine the sauerkraut and apple. Spread the mixture over the pork chops. Pour in the apple juice, cover with a second baking pan, and transfer to the Sun Oven. Cook until the the meat is fully cooked, about 2 hours. Serve chops with sauerkraut on the side.

Makes 6 servings.

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