Henry Condar Dreher, Jr.
His grandparents came from Germany. He once told me from Dusseldorf, and while the Dreher name is largely known in that fair city, I have been unable to determine if that is exactly where they came from or not.
I do know that in their home, only "High-German" was ever spoken, and nothing brought Grandpa more pleasure than speaking the "native tongue", even though he'd never set foot on German soil.
Good Bavarian cooking was plentiful in his household. And until he died, no meal was complete without meat and potatoes.
Here is one recipe that I remember my Grandma Dreher cooking for Grandpa on a regular basis. This is one I certainly miss, since I can no longer eat pork. The smells eminating from the oven when this is roasting are pure heaven to me, and never fail to transport me back to Grandma's warm kitchen, and brighter days!
6- medium thick center cut pork chops
1 large jar of sauerkraut [do not use canned!]
4 large potatoes - peeled and cut into bite sized chunks
1 cup brown sugar
Salt and pepper to taste
Preheat oven to 350 degrees farenheit.
Lightly braise pork chops on both sides in a non-stick skillet.
Place pork chops in the bottom of a large baking pan [13" x 9" glass lasagna pan works well].
Drain sauerkraut and reserve half liquid.
Place sauerkraut in a large mixing bowl. Add chunked potatoes and mix well.
Season with salt and pepper as desired.
Spoon sauerkraut and potato mixture over pork chops.
Mix brown sugar with reserved sauerkraut juice and pour over all.
Cover with aluminum foil and bake approximately 35 minutes. Uncover and continue to bake for another ten minutes to lightly brown top.
Serve while hot.
This makes a meal by itself, or you can add a green salad or green beans.