To: MomwithHope
I think making it in the juices of the meat enhances the flavor for both the kraut and the meat, be it pork or franks. It’s a little bit like deglazing the pan with wine or some other liquid, don’t you think?
718 posted on
06/30/2025 10:11:12 AM PDT by
FamiliarFace
(I got my own way of livin' But everything gets done With a southern accent Where I come from. TPetty)
To: FamiliarFace
Sounds good but I would rather have the juices over the meat so it is not dry. I’m only talking about two thick boneless pork chops too.
720 posted on
06/30/2025 11:45:48 AM PDT by
MomwithHope
(Forever grateful to all our patriots, past, present and future.)
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