New Year's Pork and Sauerkraut

Looking for a fresh take on pork and sauerkraut this New Year’s? Try baking it low and slow in a cast-iron Dutch oven for melt-in-your-mouth flavor! Add a sprinkle of Hazy Midnight to elevate the dish with bold, unexpected notes. Pair it with diced apples or caramelized onions for a touch of sweetness to balance the tang.

PROVISIONS
1 Tablespoon avocado oil or olive oil
4 5 ounce pork chops, trim fat from chop about 1 ½ inch thick
1 yellow onion, peeled and sliced thin
1 apple, cored, peeled, and chopped 
1 cup homemade apple cider or store-bought apple cider 
2-3 tablespoons Hazy Midnight
2 pounds sauerkraut, in a bag and drained 

PREP
1. Preheat oven to 350 degrees.
2. Season both sides of pork chops with Hazy Midnight
3. In an oven-safe skillet, over medium heat, add the avocado oil. Brown the pork chops on both sides, about 4 minutes per side. Set aside.
4. To the skillet, add and combine sliced onion, chopped apple, apple juice, and drained sauerkraut.
5. Add the brown pork chops and combine so that the pork chops are covered with the sauerkraut and juices.
6. Cover the skillet with lid or foil and bake at least 45-60 minutes. Pork chops should be tender and no longer pink. Pork temperature should be 145 degrees.
7. Serve immediately or cool and refrigerate and reheat when ready to eat.