Hungarian Pork
INGREDIENTS:
350g/ 12oz sauerkraut
salt and pepper
50g/ 2oz fat
3 medium onions, thinly sliced
1 small red pepper, deseeded and diced
150ml/ 1/4 pint soured cream
4 small pork chops
4 rashers bacon, derinded
4 pork sausages
1 Rinse the sauerkraut in plenty of cold water, then drain well. Cook in a small amount of water with salt and pepper to taste for 25 minutes, then strain.
2 meanwhile heat the fat and fry the onions and red pepper for several minutes, blend with the cooked sauerkraut and the soured cream. Put into a wide ovenproof dish, top with the pork chops. Bake towards the top of a moderately hot oven 190C/375F/gas5 for 25 minutes. ( it is important that the meat covers the sauerkraut layer, otherwise this will dry and burn)
3 Remove the dish from the oven, re-arrange the meat, add the bacon and sausages and continue cooking for another 20 to 25 minutes. Turn the sausages during this time so they brown on all sides
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