Sunday, March 3, 2013

Pork and Sauerkraut

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I found this recipe in Family Circle Magazine's April, 2013 issue.  I have modified it to suit my own needs, however, below is the original recipe.  Scroll to bottom to see original recipe! 

Pork and Sauerkraut:


boneless pork chops
vegetable oil
balsamic vinegar
brown sugar
whole berry cranberry sauce
brown rice

Coat the bottom of the crock pot, set on high, with a small amount of vegetable oil.  Add in pork chops.  Salt to taste.  Chop onion small and add to pot.  Add in some water and balsamic vinegar.

Peel and chop apples and mix together with sauerkraut.  Add brown sugar.  Stir together.  Add to pot once meat is fairly tender and almost cooked.  Lower crock pot to low setting.

Cook brown rice and heat cranberry sauce in glass bowl in microwave.

When apples and sauerkraut are tender, serve pork chop with some sauerkraut and apples and then top with cranberry sauce.  Top brown rice with sauce and sauerkraut and apples. Enjoy!

I will link this recipe to Foodie Friends Friday Linky PartWhipperberryThe Chicken ChickCountrified Hicks and One Creative Mommy.  Click on the links to check them out!

Below is the original recipe from Family Circle Magazine:

Pork and Sauerkraut

Makes: 8  servings
Prep   15 minsSlow Cook  10 hrs  LOWStand   10 minsMicrowave   1 min
Pork and Sauerkraut
Nutrition Facts
Servings Per Recipe 8

  • Amount Per Serving
  • cal.(kcal)367
  • Fat, total(g)10
  • chol.(mg)102
  • sat. fat(g)3
  • carb.(g)31
  • fiber(g)4
  • pro.(g)34
  • sodium(mg)868

Percent Daily Values are based on a 2,000 calorie diet
  • boneless pork shoulder roast (31/4 to 4 lbs), excess fat trimmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • onion, thinly sliced
  • 2 pound bag refrigerated sauerkraut
  • apple, peeled, cored and diced
  • 12 ounce bottle full-bodied beer
  • tablespoon brown sugar
  • tablespoon red wine vinegar
  • teaspoon caraway seeds
  • 14 ounce can whole-berry cranberry sauce
  • Cooked spaetzle (optional)


1. Coat slow cooker bowl with nonstick cooking spray. Season pork with salt and pepper. If desired, brown in a skillet on all sides, about 5 minutes. Place in slow cooker.
2. Add onion, sauerkraut and apple. Blend beer, brown sugar, vinegar and caraway seeds. Pour over pork. Cover and cook on LOW for 10 hours. Remove pork; let rest 10 minutes. Transfer vegetables to a platter with a slotted spoon. Strain liquid into a bowl and skim excess fat.
3. Microwave cranberry sauce in a glass bowl 1 minute. Slice pork and serve over sauerkraut, drizzling with some of the cooking liquid. Top with cranberry sauce. Serve with spaetzle, if desired.

1 comment:

  1. Thanks for sharing this on Foodie Friends Friday


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