Menu Monday!

November 21, 2011

Pork and Sauerkraut

It’s a Pennsylvania Dutch thing I’m told, but no matter its category, it’s one of my kids’ absolute favorite meals! Not kidding!

9 – center cut boneless pork chops (can also use bone-in chops or a 3 pound pork roast)
3 – 32 oz jars of sauerkraut
Olive oil
2 – large sweet onions
coarse salt
crock pot


Sauté chops in olive oil on stove top until browned on both sides. Place in bottom of crock pot.
Sauté onions thinly sliced in the “pan drippings.” Add a bit more olive oil if necessary. Cook until onions are carmelized.
Place onions on top of pork chops in crock pot.
Add about 3/4 cup of water to pan on stove and turn heat up. Allow water to boil while loosening remaining pan drippings and pour this mixture on top of pork and onions.
Place all three jars of sauerkraut on top of pork and onions to completely cover.
Cook on low for about 5 1/2 hours.

I serve with mashed potatoes and homemade bread!


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