Ingredients

1 pound sauerkraut drained
1/2 C. brown sugar
4 pork chops trimmed
2 medium onions thinly sliced
2 medium apples tart (granny smith)
4 small celery ribs
3 C. pale ale
1/2 tsp. fennel seeds
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 C. dry sherry

Cooking Instructions

Core apples and slice thinly. Slice celery ribs thinly. Heat oven to 350 degrees. Spread drained sauerkraut evenly over bottom of 9 by 13 inch baking pan. Sprinkle with brown sugar; add pork chops in a single layer. Toss together sliced onions, apples and celery in medium bowl. Spread evenly over pork chops. Add beer. Combine fennel seeds, cinnamon and cloves in small bowl. Sprinkle over vegetables. Cover pan with foil. Bake 1 1/2 hours. Remove foil; pour sherry over chops. Continue to cook, uncovered, 30 minutes. Serve with boiled potatoes or spaetzle.
 
 
For you shall go out in joy and be led forth in peace; the mountains and the hills before you shall break forth into singing, and all the trees of the field shall clap their hands.(Isaiah 55:12)