Smoked pork with apple and sauerkraut

Ingredients for 6 servings:

• 3 m.-sized onion(s)
• 2 m.-sized apples
• 1 tbsp lemon juice
• 2 tbsp oil
• 2 can/n sauerkraut, 850 ml each
• 1 tsp peppercorns
• 2 bay leaves
• ¾ liter apple juice, clear
• 2 kg smoked pork chop with bone
• possibly parsley, for garnishing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the onion and cut into wedges. Peel, core, and slice the apples. Immediately drizzle with lemon juice. Heat the oil in a large roasting pan. Fry the onion and apple wedges for 2-3 minutes. Remove a few apple wedges for garnish, if desired. Tear the sauerkraut apart slightly. Add the peppercorns and bay leaf and simmer for about 5 minutes. Pour in the apple juice. Wash the smoked pork, pat dry, and place on top of the sauerkraut. Simmer in a preheated oven (electric oven 175°C, fan oven 150°C, gas mark 2) for about 2 hours. Cover after 1 3/4 hours if necessary. Let rest in the switched off oven for about 20 minutes. Remove the meat from the bone and slice. Serve on top of the sauerkraut. Garnish with apple wedges and parsley.