Country Casserole

Recipe Ingredients

1 lb	454g / 16oz	Acorn squash
1 lb	454g / 16oz	Onion (large)
4		Pork loin blade - chops, rib
1/2 teaspoon	2.5ml	Salt
2 tablespoons	30ml	Salad oil
3/4 cup	246g / 8.7oz	Maple syrup
32 oz	909g	Sauerkraut - drained
16 oz	454g	Knackwurst

Recipe Instructions

1. Cut acorn squash in half; discard seeds. Cut each squash half into six pieces; cut onion into 1/2 inch slices.

2. Preheat oven to 350F. Sprinkle pork chops with salt. In a 12 inch skillet, over high heat, in hot salad oil, cook pork chops until well browned on both sides. Remove chops to a plate.

3. In drippings remaining in skillet, over high heat, cook onion until golden brown and tender. Add 1 1/4 cups water, stirring to loosen brown bits from bottom of the skillet. Remove skillet from heat. Stir in syrup and sauerkraut. Spoon kraut mixture into a 9 x 13 baking dish.

4. With a knife score each knackwurst 3 or 4 times. Tuck knackwurst, pork chops and squash into sauerkraut in baking dish. Cover with foil and bake. Cook till meat and squash are tender.

5. Baste with juices from baking dish.

6. Bake at 350F for 1 hour and 15 to 20 minutes.

Source:
HOME COOKING MAGAZINE -- OCT. 1997

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