Pork and Sauerkraut With Potatoes Recipe

5 1 2
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Pork and Sauerkraut With Potatoes Recipe

Read Reviews
5 1 2
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 5 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 5 hours

Ingredients

  • 2 cans (16 ounces each) sauerkraut, undrained
  • 1 cup thinly sliced onion
  • 2 medium baking apples, peeled and sliced
  • 1/2 cup dark corn syrup
  • 2 bay leaves
  • 1 teaspoon caraway seed
  • 1/2 teaspoon pepper
  • 3 large potatoes, peeled and cut into 2-inch chunks
  • 6 pork chops (3/4 inch thick)

Directions

In a bowl, combine 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 per 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 vegetables and meat are tender. Remove bay leaves. Yield: 6 servings.
Originally published as Pork and Sauerkraut With Potatoes in Country Pork 1996, p64

Nutritional Facts

1 serving: 471 calories, 9g fat (3g saturated fat), 86mg cholesterol, 617mg sodium, 65g carbohydrate (19g sugars, 6g fiber), 35g protein.

  • 2 cans (16 ounces each) sauerkraut, undrained
  • 1 cup thinly sliced onion
  • 2 medium baking apples, peeled and sliced
  • 1/2 cup dark corn syrup
  • 2 bay leaves
  • 1 teaspoon caraway seed
  • 1/2 teaspoon pepper
  • 3 large potatoes, peeled and cut into 2-inch chunks
  • 6 pork chops (3/4 inch thick)
  1. In a bowl, combine 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 per 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 vegetables and meat are tender. Remove bay leaves. Yield: 6 servings.
Originally published as Pork and Sauerkraut With Potatoes in Country Pork 1996, p64

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MY REVIEW
mollyque User ID: 4504744 75781
Reviewed Dec. 31, 2009

"My husband interrupted his own story to say, "Wow- this is really good pork" at the same time that I said "Holy Jesus is this is a good pork roast."

I made this with a 2 1/2 pound roast. My crockpot couldn't hold the roast, the sauerkraut, the onion, apples, AND the potatoes, so I left the potatoes out and made mashed potatoes instead.
It is by far the MOST moist pork I have EVER had. Definitely NOT your typical crockpot recipe. Absolutely declicious."

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