As Basic As It Get Pork And Sauerkraut Food

PORK CHOPS WITH BEER SAUERKRAUT

Steps:

• Combine the paprika, coriander, 1 teaspoon salt and black pepper to taste in a small bowl. Season both sides of the pork with this spice mixture.
• Add the oil to the preheated skillet. Add the pork in a single layer in the pan. Cook, without moving, until lightly golden brown, about 1 minute. Flip the meat and scoot to the outer edges of the pan. To the open space in the middle, add the onions and a pinch of salt. Cook for 2 minutes, stirring the onions occasionally.
• Add the sauerkraut and continue cooking until the onions have softened and the sauerkraut turns golden brown, about 1 1/2 minutes. Add the beer and deglaze the pan, scraping with a wooden spoon to get up the browned bits on the bottom of the pan. Cook until the sauce reduces slightly, about 30 seconds.
• Remove from the heat and stir in the parsley. Serve the pork chops topped with the sauerkraut mixture, any accumulated juices and mustard.

EASY PORK AND SAUERKRAUT

Steps:

• Combine all ingredients in a slow cooker and stir well. Submerse the apple under the other ingredients.
• Cook on High for one hour, reduce heat to Low and continue cooking for 5 hours or until pork is cooked through. Discard apple and serve.

PAP'S PORK AND SAUERKRAUT

Steps:

• Melt the butter in a large Dutch oven over medium-high heat. Add the onion and cabbage, season with a large pinch of salt and cook until the vegetables begin to melt and break down, 10 to 12 minutes. Stir in the cider, beer, red pepper flakes, coriander, pureed sauerkraut and ham hock. Bring to a simmer and cook for 30 minutes to let the flavors meld.
• Nestle the pork and sausage in the Dutch oven and continue to simmer for 45 minutes, until all of the meat is cooked through and tender. After 45 minutes, remove the ham hock, pork and sausage to a cutting board. Slice all of the meat and add it back into the pot. Mix in the parsley and mustard and additional salt and pepper, if needed.

PORK AND SAUERKRAUT

Steps:

• If desired, trim excess fat off of the pork. Place meat in the slow cooker.
• Top with the sauerkraut, onion, and apple, then season with salt & pepper.
• Cook on high 4-6 hours, or low 8-10 hours. Until pork is cooked through and shreds easily.
• Remove the pork and shred. Serve with the sauerkraut.

PORK AND SAUERKRAUT

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place pork roast in a large roasting pan. Season with salt and black pepper. Mix sauerkraut, water, onion, and apple together in a large bowl. Pour sauerkraut mixture over roast.
• Bake roast in the preheated oven until heated through, about 1 hour. Reduce oven temperature to 300 degrees F (150 degrees C). Continue to cook roast until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), adding water if sauerkraut mixture looks dry, about 2 hours more.
• Remove roast from oven and allow to rest in a warm area before slicing, about 10 minutes.

AS-BASIC-AS-IT-GET PORK AND SAUERKRAUT

Steps:

• Rinse pork roast; pat dry.
• Place half the sauerkraut on the bottom of slow cooker. Place roast on top.
• Cover roast with remaining sauerkraut. Season with salt and/or pepper, if you wish.
• Cover and cook on LOW for 6-8 hours, or on HIGH 3-4 hours.
• VARIATION: For added flavor, choose a crisp apple, core it, peel it or not, and slice it. Lay over seasoned sauerkraut at the end of step 3. Crumble 1-2 tablespoons brown sugar over the top.
• Variation Attributed To: Ethel Mumaw of Millersburg, Ohio, USA.

REALLY EASY PORK AND SAUERKRAUT BAKE

Steps:

• Preheat oven to 350°F.
• Put the lean pork steaks (I try to make them fairly thin steaks as this is a quick recipe) in the bottom of an oven proof dish.
• Lay the sliced mushrooms over the top of the steaks and then top with the sauerkraut.
• Pour the water into the dish and then put the dish into the oven and cook for between 30 to 40 minutes depending on the thickness of your pork.

ALSATIAN PORK AND SAUERKRAUT

Steps:

• Place the bacon in a large, deep pot, and cook over medium-high heat, stirring to turn pieces occasionally, until evenly browned, about 10 minutes. Drain the bacon pieces on a paper towel-lined plate. With a paper towel, wipe the bacon grease out of the pot but keep as much of the brown bits as possible. Stir in the onion, sauerkraut, brown sugar, and chicken broth, stirring to dissolve the sugar. Add the potatoes and apple slices.
• Place the juniper berries, peppercorns, cloves, parsley, and bay leaf into a small cheesecloth square, and tie the ends together to make a spice bag (or place the spices into a stainless steel tea ball). Place the spice bag into the pot, and add the pork chops and kielbasa sausage pieces. Add more chicken broth, if needed, to just cover the ingredients. Bring the pot to a boil, reduce heat, and simmer until the potatoes are very tender, about 1 hour.
• To serve, use a slotted spoon to remove the sauerkraut, potatoes, and apple slices to the center of a serving platter. Arrange bacon, pork chops, and kielbasa pieces around the outside of the platter.

EASIEST PORK AND SAUERKRAUT

Steps:

• put pork roast in a pot, add just enough water to cover it.
• bring to a boil, the cover and reduce heat
• simmer low about 2 1/2 hours.
• add sauerkraut and continue simmering 30 more minutes.
• **I serve this with mashed potatoes and green beans**.