PORK AND SAUERKRAUT
Serve Pork & Sauerkraut on January 1st! According to Pennsylvania Dutch tradition, pork and sauerkraut will bring good luck to you and your family in the year ahead... if it's eaten on New Year's Day.
Provided by Timothy H.
Categories Pork
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preparation -.
- Place the pork roast in a Dutch oven or other large, deep, heavy pan. Add about 1 cup water and black pepper. Cover and cook over low heat for about 2 hours. Mix the sauerkraut, applesauce and brown sugar together. Pour the mixture in to the pan, over the pork roast. Cover and simmer for about 1 to 1-1/2 hours longer or until the pork is tender and falling apart.
- This can also be roasted in the oven, in a covered roasting pan. Set the oven temperature to 350º and roast for about 2 hours. Add the sauerkraut and other ingredients, lower the oven temperature to about 300º, and roast for an additional 1 to 1-1/2 hours. This is also a good crockpot meal. Just add all the ingredients at once and cook on the low setting for about 7 hours.
Nutrition Facts : Calories 65.8, Fat 0.1, Sodium 503.2, Carbohydrate 16.6, Fiber 2.2, Sugar 10.2, Protein 0.8
PAP'S PORK AND SAUERKRAUT
"I learned how to make this dish from my grandfather Pap. When I was a kid, we ate it on New Year's Day, but now I make it all the time," says Michael.
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
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.
GREAT GRANDMA'S PORK AND SAUERKRAUT
I found this recipe on allrecipes.com, submitted by Jill Sullivan. We tried it for our New Years meal, and liked it very much!! So simple, few ingredients and tasty.
Provided by Colorado Lauralee
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat oil in a skillet over medium heat.
- Add pork and brown.
- Add the sauerkraut with liquid, then add apple.
- Stir until all are simmering, then lower heat and cover.
- Let simmer for 1 hour or until pork is cooked through and tender.
- Supposed to be the main meal of the first meal of the year, to provide a prosperous new year.
- Enjoy!
GRANDMA'S PORK AND SAUERKRAUT
Pork braised in the liquid of canned or jarred sauerkraut results in a fork-tender tangy, salty, filling meal.
Provided by Krystal Iaeger
Categories Recipes
Time 45m
Number Of Ingredients 6
Steps:
- 1. In a large skillet over medium high heat, add ½ of the olive oil and let oil warm for about a minute. 2. Add half of the pork chops to the pan and season with a pinch of salt and a pinch of black pepper. Sear the chops for 2-3 minutes or until chops are golden brown on the bottom. 3. Turn pork chops over, season with a pinch of salt and a pinch of pepper and continue to cook another 2-3 minutes. 4. Remove pork chops and set aside on a plate. Repeat process with the remaining pork chops using the remainder of the olive oil, salt, and pepper. 5. Remove the second set of pork chops from the pan and place on the plate with the first set of pork chops. 6. Reduce heat to medium low and add can of sauerkraut to the pan; stir sauerkraut to get the fond from the chops off of the bottom of the pan (this will turn your sauerkraut a medium brown color). 7. Place the pork chops on top of the sauerkraut (including any juices collected on the plate from the chops). 8. Pour the water over the pork chops and then cover pan and cook an additional 30 minutes or until pork chops are fork tender.
Nutrition Facts : Calories 278 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 95 milligrams cholesterol, Fat 15 grams fat, Fiber 3 grams fiber, Protein 30 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 pork chop and 1/4 of sauerkraut, Sodium 921 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
PORK AND SAUERKRAUT
Pork and sauerkraut made with tangy sauerkraut, sweet apples, onion, and tender pork is a delicious traditional German dish.
Provided by April Woods
Categories Main Course
Number Of Ingredients 6
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.
Nutrition Facts : Calories 217 kcal, ServingSize 1 serving
GRANNY'S PORK AND SAUERKRAUT
Good PA Dutch comfort food. Traditionally it is served on New Years day. It's more a winter food but we love it year round.
Provided by Bekah Balmer
Categories Pork
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- Sear pork roast in a skillet.
- Transfer to roasting pan. Pour Sauerkraut over pork and pour Worcestershire sauce over everything.
- Bake in the oven for 2-3 hours or until center of roast reaches 170 degrees F.
- Serve with mashed potatoes and corn.
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