Join “Jayni’s Kitchen” this week for “Warming Meals from the Oven.”

Host Jayni Carey will prepare the recipes below.

A new show debuts at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 8:30 p.m. Monday-Friday and 9:30 a.m. Monday through Saturday.

Pork Chops, Sauerkraut and Vegetables

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4 bacon strips

6 pork loin or rib chops, 1/2- to 3/4-inch thick

salt and black pepper, to taste

2 to 4 tablespoons olive oil

1 large onion, thinly sliced

2-pound bag sauerkraut, undrained

2 12-ounce cans vegetable juice

2 tablespoons brown sugar

1 tablespoon caraway seeds

1 pound carrots

2 pounds medium potatoes

salt and black pepper

Fry the bacon strips in a large skillet or braising pan over medium heat. Remove the bacon and reserve. Sprinkle the pork chops with salt and pepper and brown quickly in the bacon drippings, about 2 minutes each side. Add 1 or 2 tablespoons of olive oil to the skillet if needed. Remove the chops from the pan and reserve. Add 2 tablespoons of olive oil and the sliced onion to the skillet. Cook over medium heat, turning the onion often until soft and caramelized. Remove the onion from the skillet and reserve. Pour the sauerkraut into the skillet. Stir in the vegetable juice, brown sugar and caraway seeds. Bring the mixture to a simmer over medium heat.

Peel the carrots and slice them into 1/2-inch rounds. Peel and quarter the potatoes. Place the vegetables in a large Dutch oven and sprinkle with salt and pepper. Add half of the caramelized onion. Pour the hot sauerkraut and vegetable juice mixture over top, reserving about 2 cups of the mixture. Arrange the browned pork chops on the sauerkraut and top with the remaining onion. Pour the remaining sauerkraut mixture over the chops and lay the bacon strips on top. Cover the Dutch oven and bake in a 350 degree oven for about 2 1/2 hours, or until the pork chops and vegetables are tender. Serves 6.

Beef Stew with Mexican Flavors

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3 to 4 pounds beef chuck arm roast

Marinade:

3 tablespoons lime juice

3 tablespoons olive oil

4 garlic cloves, finely chopped

1 teaspoon coriander seeds, toasted and coarsely crushed (see note)

2 teaspoons cumin seeds, toasted and coarsely crushed (see note)

1 to 2 tablespoons New Mexico red chile powder

1 1/2 teaspoons salt

2 to 3 poblano chile peppers

4 to 5 tablespoons olive oil, divided

1/2 cup onion, finely chopped

1 cup beef broth

1 14-ounce can diced fire-roasted tomatoes

1 cup beer

Trim the beef, cut into 1-inch cubes and place in a large bowl.

Marinade: In a small bowl, combine all ingredients for the marinade. Pour the marinade over the beef and mix well to coat. Cover and refrigerate for at least 8 hours.

To roast the poblano chile peppers, cut them in half and place them cut side down on a foil-lined baking sheet. Place about 6 inches under the oven-broiler. Broil the peppers until the skins blister and blacken. Place the peppers in a sealed plastic bag. Let stand for about 30 minutes for easier peeling. Peel the peppers, remove the seeds and chop them into 1-inch pieces. Set aside, or if prepared ahead, cover and refrigerate until ready to use.

Drain the marinade and accumulated juices from the beef and reserve. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the beef in batches and brown, turning often. Transfer each browned batch to a large Dutch oven.

Add more oil as needed to brown the remaining beef. Add the chopped onion to the skillet and brown, stirring often. Stir in the beef broth and scrape up the brown bits as it begins to simmer. Pour the broth and onion into the Dutch oven. Stir in the roasted peppers, tomatoes, beer and reserved marinade. Bring the mixture to a simmer over medium-high heat. Cover the Dutch oven and place it in a 350-degree oven for 45 minutes to 1 hour. Remove the lid, stir and continue cooking uncovered for 45 minutes more, or until the meat is tender. Skim the fat from the stew before serving. Serves 6.

Note: To toast the cumin and coriander seeds: Place the seeds in a skillet over medium heat. Stir or shake the pan frequently until the seeds are lightly browned and begin to give off an aroma, 2 to 3 minutes. Remove the seeds from the pan and cool. Using a spice grinder or a mortar and pestle, coarsely crush the toasted seeds.