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Pork and Sauerkraut With Potatoes

 Pork and Sauerkraut With Potatoes
This is a wintertime favorite in our home. The down-home flavors of pork and sauerkraut are complemented by potatoes and apples. The aroma is irresistible as it cooks.
6 ServingsPrep: 20 min. Cook: 5 hours


  • 2 cans (14 ounces each) sauerkraut, undrained
  • 1 cup thinly sliced onion
  • 2 medium tart apples, peeled and sliced
  • 1/2 cup dark corn syrup
  • 2 bay leaves
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon pepper
  • 3 large potatoes, peeled and cut into 2-inch chunks
  • 6 bone-in pork loin chops ( 7 ounces each)


  • In a large bowl, combine the sauerkraut, onion, apples, corn syrup,
  • bay leaves, caraway and pepper. Spoon half into a 5-qt. slow cooker;
  • top with potatoes.
  • Broil pork chops 6 in. from the heat for 3-4 minutes on each side or
  • until browned; place over potatoes. Spoon remaining sauerkraut
  • mixture over pork.
  • Cover and cook on high for 1 hour. Reduce heat to low; cook 4-5 hours
  • longer or until meat is tender. Discard bay leaves. Yield: 6
  • servings.
Nutritional Facts: 1 serving (1 each) equals 471 calories,

2 of 2

Pork and Sauerkraut With Potatoes (continued)

Nutritional Facts: 9 g fat (3 g saturated fat), 86 mg cholesterol, 617 mg sodium, 65 g carbohydrate, 6 g fiber, 35 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer