Crystal’s mother’s maiden name is German. Well, actually it was Germaine, but the name was changed when her ancestors settled in South Carolina. The locals refused to call them “Germaine,” and instead just said “that German family.” To celebrate the German/Germaine family, we like to grab our favorite lager and whip out this traditional dish. The recipe calls for prepared sauerkraut, but if you like the idea of making your own, check out Crystal’s family recipe (see below).

　　

Ingredients

makes 6 servings

　　Cooking spray

　　10 slices bacon

　　2 (14-ounce) cans sauerkraut or homemade (recipe follows)

　　6 1/2-inch-thick pork chops

　　Salt and freshly ground black pepper

　　4 russet potatoes, cut into 1/4-inch-thick slices

　　2 medium onions, sliced

　　1 (14 3/4-ounce) can stewed tomatoes

　　

That German Family Sauerkraut

1 head of green cabbage, chopped

　　4 to 6 quart canning jars with lids

　　4 to 6 teaspoons pickling salt (non-iodized)

　　

Step 1

Preheat the oven to 350°F. Coat a 9 x 13-inch casserole dish with cooking spray.

　　

Step 2

Line the bottom of the casserole dish with bacon. Scatter the sauerkraut over the bacon. Season the pork chops with salt and pepper, then lay them on top. Layer the potato and onion slices over the pork, then scatter the tomatoes over the top. Bake the casserole for 2 hours or until the potatoes are tender.

　　

That German Family Sauerkraut

Step 3

Pack the cabbage into sterilized quart jars. Add 1 teaspoon of pickling salt to each jar and cover with water. Place the lid and bands on the jars and close as tightly as you can by hand. You might want to place your jars on a baking sheet or in a shallow dish, because during the fermenting process the lids will loosen and juice will run down the sides of the jars. This is why you don’t seal them completely airtight as you do when you are canning. Store in a dry dark place to ferment for 3 weeks. Crystal’s family stored theirs in their basement, which added to the fun (it was so scary down there!). If you do not have a basement, use a pantry or cover them with a towel.

　　From The Casserole Queens Cookbook by Crystal Cook & Sandy Pollock. Copyright © 2011 by Crystal Cook and Sandy Pollock; Food photographs copyright © 2011 by Ben Fink. Published by Clarkson Potter/Publishers.Crystal Cook and Sandy Pollock, the Casserole Queens, have been delivering casseroles in Austin, Texas, since 2006; they also teach cooking classes at Whole Foods stores in the area. They have been featured on Food Network's Throwdown! with Bobby Flay and Bobby Flay Radio on Sirius XM, as well as on television news and radio talk shows.