Choucroute Garni

• 1 lb pork ribs or 1 lb lean pork chop
• oil (optional)
• 1 apple, sliced
• 1 onion, sliced
• 20 ounces sauerkraut, undrained
• 2 medium potatoes, cut into chunks
• alsatian riesling wine, enough to cover
• 1 bay leaf
• 2 garlic cloves
• 1 tablespoon gin, see note

1. Note: Instead of gin, 1 tablespoon juniper berries may be used.
2. Use white wine if you can't find Alsatian Riseling.
3. Brown the pork in a heavy skillet.
4. Only add the oil if needed.
5. Suggest using PAM.
6. When brown remove the excess drippings.
7. Layer apple, onion, pork and half the sauerkraut in a large pot.
8. Missing step added 7/4/2007: Add the potatoes and the rest of the sauerkraut.
9. Cover completely with the wine.
10. Add the bay, garlic and gin.
11. Cover and bake in preheated oven for 2 hours.
12. Like that missing step was so hard.
13. Blame my bad memory.
14. I found a duplicate magazine.

pork, oil, apple, onion, sauerkraut, potatoes, alsatian riesling wine, bay leaf, garlic, gin

Taken from www.food.com/recipe/choucroute-garni-120900 (may not work)