Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. In a medium saucepan, heat oil over medium heat. Add onion and garlic; sauté for about 4 minutes or until tender. Stir in ale (or other beer). In a medium bowl, stir together apple juice (or cider or broth), cornstarch, mustard, caraway seeds, rosemary and pepper; stir into onion-ale mixture. Cook and stir until thickened and bubbly. Cool for 10 minutes.
Meanwhile, in a large saucepan, cook potatoes and carrots, covered, in a large amount of boiling lightly salted water for about 10 minutes or until slightly tender but still firm. Drain; set aside.
In a 3-quart rectangular baking dish, layer pork chops, kielbasa, potato-carrot mixture, apples and sauerkraut. Spoon apple juice-onion mixture evenly over sauerkraut.
Cover tightly with foil. Bake, covered, for 45 to 60 minutes or until potatoes are tender and center is hot.
If desired, serve with additional mustard.