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.