Polish sausage, Nathan's kraut, 2 apples, celery seed, 1 tbs of brown
sugar and a pork chop on the bottom. I only cooked it for eight hours
at 250F in a covered skillet. The pork chop was a bit drier than I
like.

<https://www.dropbox.com/s/o7bqmfl9sxrsxr2/WandS.jpg?dl=0>

leo

I can only suggest the salt in the hraut sucked out the moister from the meat. I certainly am guilty and it is what i blame my error on. Just my thought.

Moisture sp

"Leonard Blaisdell" wrote in message
...

Polish sausage, Nathan's kraut, 2 apples, celery seed, 1 tbs of brown
sugar and a pork chop on the bottom. I only cooked it for eight hours
at 250F in a covered skillet. The pork chop was a bit drier than I
like.

<https://www.dropbox.com/s/o7bqmfl9sxrsxr2/WandS.jpg?dl=0>

leo

===

It sounds delicious, but I would never cook a pork chop so long.

In article 23>, Wayne
Boatwright > wrote:

> Try the ribs next time!

Not a bad idea. I will. I got the pork chop idea from this group, but
boneless ribs sound better. In my defense, I fed my wife after a couple
hours and let the kraut sit in the oven for another six while I knocked
back a few.

leo

In article >, Sqwertz
> wrote:

> Water is driven out of food, boils, and evaporates at around 213F.
> Multiply times 8 hours. Yeah, you killed it.

It's even worse in Nevada. We're at 4300 feet.

leo