Pork, Apples and Sauerkraut

Preparation info

  • About


    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 pork shoulder steaks, each ½ inch thick
  • 2 tablespoons butter or drippings
  • 1 teaspoon salt
  • teaspoon freshly ground black pepper
  • 1 tablespoon prepared mustard
  • 1 tablespoon prepared horseradish
  • cups (one 1-pound 13-ounce can) sauerkraut, drained
  • 2 medium apples, chopped
  • ½ cup chopped onion
  • 1 teaspoon caraway seeds


    1. Preheat oven to moderate (350°F.).

    2. Brown the pork steaks in the butter. Pour off the excess fat. Season the steaks with salt and pepper. Combine the mustard and horseradish and spread over the steaks.

    3. Combine the sauerkraut, apples, onion and caraway seeds and place in a two-quart baking dish. Arrange the steaks over the top, cover tightly, and bake for thirty minutes. Uncover and bake for thirty minutes longer.