Pork Chops & Sauerkraut

If you have never tried sauerkraut this recipe is a wonderful first try. Sauerkraut has a mixed reputation, and simply put, if you don't like the sour taste, simply rinse it before adding it to the pan. Sauerkraut adds wonderful texture to the dish and caramelizes beautifully in the tasty juices from the pork chops and beer. As always, make the recipe your own by adding or eliminating anything you want.

Pork Chops and Sauerkraut

4 pork chops
4 tablespoons butter
1/2 C flour
Granulated Garlic
Allspice
Pepper
2 eggs whisked
1 large can sauerkraut, drained
1 can light beer

In large skilled melt butter. Whisk eggs in a shallow pan. Season flour to tasting. Place pork chops in flour and lightly coat. Transfer to egg pan until chop is well coated. Transfer back to flour and lightly coat. Place in skillet and fry until almost done (about five minutes). Drain sauerkraut and add to skillet, arranging pork chops so they are on the top of the sauerkraut. (This gives the sauerkraut a chance to caramelize on the bottom of the skillet). Add beer until kraut is moistened but not drowned. Cover and let cook for 5-8 more minutes or until chops read 160 degrees. Serve with mashed potatoes.

Chewy Chocolate Chip Cookies

In the mood for something sweet? This recipe is easy and turns out wonderful every time. With the help of extra brown sugar as compared to other recipes, the cookies stay chewy and moist until they are all gone...which won't be long! Add dried fruit, different nuts, or try peanut butter chips or white chocolate chips. Enjoy!

* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup (2 sticks) butter, softened
* 1/2 cup granulated sugar
* 1 cup packed brown sugar
* 1 1/2 teaspoons vanilla
* 2 large eggs
* 2 cups Semi-Sweet Chocolate chips
* 1 cup chopped walnuts

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually add in flour mixture. Stir in chocolate chips and nuts. Drop rounded tablespoons onto ungreased baking sheets, spaced evenly apart.

BAKE for 9 to 11 minutes or until light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

TIPS- Adding extra brown sugar and reducing the amount of granulated sugar will result in successful chewy cookies every time.
Do your cookies stick on your cookie sheets? Use a Silpat pad, found at your local kitchen supply store. It is a wonderful reusable mat made of silicon and fiberglass that prevents sticking.
Store cookies in a sealed container with a piece of sliced bread. When the bread dries out, simply replace with a new piece and your cookies will stay fresh and moist!