Title: Country Casserole
Categories: Casserole Entree Meat Pork
Yield: 4 Servings
| 1 | lb | ACORN SQUASH |
| 1 | | LARGE ONION |
| 4 | | PORK LOIN BLADE, CHOPS, RIB |
| 1/2 | ts | SALT |
| 2 | tb | SALAD OIL |
| 3/4 | c | MAPLE SYRUP |
| 32 | oz | SAUERKRAUT, DRAINED |
| 16 | oz | KNACWURST |
1. CUT ACORN SQUASH IN HALF; DISCARD SEEDS. CUT EACH SQUASH HAKF INTO SIX
PIECES; CUT ONION INTO 1/2 IMCH SLICES. 2. PREHEAT OVEN TO 350 F. SPRINKLE
PORK CHOPS WITH SALT. IN A 12 INCH SKILLET, OVER HIGH HEAT, IN HOT SALAD
OIL, COOK PORK CHOPS UNTIL WELL BROWNED ON BOTH SIDES. REMOVE CHOPS TO A
PLATE. 3. IN DRIPPINGS REMAINING IN SKILLET, OVER HIGH HEAT, COOK ONION
UNTIL GOLDEN BROWN AND TENDER. ADD 1 1/4 CUPS WATER, STIRRING TO LOOSEN
BROWN BITS FROM BOTTOM OF THE SKILLET. REMOVE SKILLET FROM HEAT. STIR IN
SYRUP AND SAUERKRAUT. SPOON KRAUT MIXTURE INTO A 9 X 13 BAKING DISH. WITH A
KNIFE SCORE EACH KNACKWURST 3 OR 4 TIMES. TUCK KNACKWURST, PORK CHOPS AND
SQUASH INTO SAUERKRAUT IN BAKING DISH. COVER WITH FOIL AND BAKE. COOK TILL
MEAT AND SQAUSH ARE TENDER. BASTE WITH JUICES FROM BAKING DISH. BAKE AT 350
DEG F. FOR 1 HOUR AND 15 TO 20 MINUTES.