Tomato Sauerkraut Pork Food

PORK AND SAUERKRAUT - CROCK POT STYLE

Steps:

• saute onion and garlic in the 2 tbsp of olive oil til soft
• add sauerkraut, tomato paste, sugar and chicken broth.
• mix together and put in crock pot.
• saute pork cubes, in batches, in olive oil til browned.
• add to crock pot and stir together.
• cook on HIGH for approx, 5 hours.
• serve over boiled potatoes or noodles.

PORK CHOPS AND SAUERKRAUT

Steps:

• Heat oil in a large skillet over medium heat. Brown chops on all sides and remove from pan.
• Add the garlic, onion, sauerkraut, caraway seed, apple juice, and salt and pepper to taste to the hot skillet. Saute for 3 to 4 minutes. Lay browned pork chops on top of sauerkraut mixture, cover, reduce heat to low and cook for 20 minutes, stirring occasionally.

SUSAN'S DELICIOUS PORK SAUERKRAUT DINNER 2011

Steps:

• Heat a large skillet over medium-high heat. Cook pork chops until browned, 3 to 4 minutes per side.
• Combine sauerkraut, potatoes, apples, carrots, onion, red wine, cinnamon, bay leaf, and black pepper in a slow cooker. Add the browned pork chop. Pour 1 tablespoon water into the skillet, scrape up the glaze, and transfer to the slow cooker.
• Cook on High until pork and vegetables are fork-tender, 6 to 8 hours.

SAUERKRAUT PORK SUPPER

Steps:

• Place half of the sauerkraut in a large roasting pan. Place pork roast over sauerkraut; top with remaining sauerkraut. Spoon tomatoes over top. Arrange the celery, carrots and onion around roast. Sprinkle brown sugar over tomatoes and sauerkraut. Add the parsley, bay leaves, oregano and pepper., Cover and bake at 325° for 3 to 3-1/2 hours or until a thermometer reads 160°, basting occasionally with pan juices. Discard bay leaves. Let stand for 15 minutes before slicing.

SAUERKRAUT TOMATOES

Steps:

• Pour tomatoes into a 2 quart casserole dish.
• Sprinkle with s/p.
• Melt marge in saucepan.
• Stir in 1c crumbs.
• Spread 1/2c crumbs over tomatoes.
• Spoon sauerkraut over top in a layer.
• Mix tomato juice& sugar together.
• Pour ovet sauerkraut.
• Sprinkle 1/2c of crumbs over all.
• Bake uncovered for 20-30 minutes@ 350 oven.

BRAISED SAUERKRAUT WITH SMOKED PORK

Steps:

• Boil smoked pork chops in large pot of water 5 minutes. Drain pork chops well.
• Heat olive oil in heavy large Dutch oven over medium-high heat. Arrange half of sauerkraut in bottom of Dutch oven. Sprinkle sauerkraut with sliced garlic, bay leaves and whole peppercorns. Arrange pork chops, potato pieces and quartered tomatoes over. Cover with remaining sauerkraut. Pour 3 cups water over. Bring mixture to boil. Reduce heat; cover and simmer 25 minutes, stirring occasionally (be careful not to break up potatoes).
• Uncover and boil until most of liquid evaporates and potatoes are tender, about 20 minutes. Remove Dutch oven from heat. Cover and let stand 15 minutes. Discard bay leaves and peppercorns.
• Transfer pork chops, potatoes and tomatoes to large plate. Cut potatoes into large serving-size pieces. Spoon sauerkraut and any remaining liquid in Dutch oven onto center of serving platter. Arrange pork chops, potatoes and tomatoes on serving platter around sauerkraut and serve.

CHOPS 'N' KRAUT

Steps:

• Sprinkle both sides of pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook three chops in 1 teaspoon oil for 2-3 minutes on each side or until browned; drain. Repeat with remaining chops and 1 teaspoon oil. , Place pork chops in a 13-in. x 9-in. baking dish coated with cooking spray; set aside. In the same skillet, cook onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, sauerkraut, brown sugar and caraway seeds. Cook and stir until mixture comes to a boil. , Carefully pour over chops. Cover and bake at 350° for 20-25 minutes or until a thermometer reads 160°.