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Good pork & kraut recipe

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posted 15 years ago

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My mother has made this twice now. She found the recipe online. It's delicious!

Pork chops with kraut, sweet potatoes & apples:

4 (1 inch thick) boneless pork chops
2 medium sweet potatoes, peeled and sliced 1/2 inch thick
1 medium onion, sliced
2 apples - peeled, cored and sliced
1 tablespoon brown sugar
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
freshly ground black pepper to taste
1 (16 ounce) can sauerkraut, drained

Heat a skillet over medium-high heat and coat with cooking spray. Quickly brown the pork chops on each side. Set aside.

Arrange sweet potato slices in the bottom of a 3 to 4 quart slow cooker. Cover with the onion slices, then the apple slices. Sprinkle brown sugar, nutmeg and salt over the apples, and grind a little pepper. Place the pork chops on top of the pile, and cover with sauerkraut. Cover, and cook on Low for about 5 hours. It can go an extra hour without drying out though. (If you increase the amount of meat, also increase the seasonings a bit.)

Serve pork and vegetables with juice from the slow cooker spooned over them.

Leah Sattler

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posted 15 years ago

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that sounds yummy! and a fantastic meal health wise (in my opinion). I will definitly give it a try.

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Gwen Lynn

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posted 15 years ago

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I think it's healthy too! It's a very hearty meal as well. Good for a chilly nite. When I eat it, I just imagine how good it would be with the pork from the pigs you had raised. That was the best pork we ever ate in our whole lives!

Leah Sattler

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posted 15 years ago

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I almost can't eat store bought pork now. not cuts for sure. thought I just wasn't a big fan of pork (except for sausage and bacon and such) but it turned out I just don't like the dry, tough pork that the pork industry has bred in an effort to be "the other white meat". bleche. pork is obviously supposed to be tender and juicy.....and have plenty of fat! the berkshires are supposed to be known for being a bit fatty. I like em. hoping next fall to do some hogs again. maybe start doing them every year and sell quarters.

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Gwen Lynn

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posted 15 years ago

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The good thing about this recipe is the meat slow simmers in juice from the sauerkraut and apples & the pork stays juicy (For store bought pork).

I was thinking that any pork could be used in this recipe. I think the tenderloin would be excellent. You might have to cut one into chunks to fit it in a slow cooker.

Hmmmm, I bet the same ingredients in a roasting pan with a whole tenderloin would turn out just as good as with the chops. We just had this meal on Saturday & I noticed the meat was just falling off the bones! I ate some leftovers last nite with a spoon!

Leah Sattler

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posted 15 years ago

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I imagine that the acid in the kraut and apples helps to significantly tenderize the pork so any cut could probably handle this recipe well.

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Gwen Lynn

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posted 15 years ago

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That makes sense, Leah.

In fact, mom & I were having leftovers yesterday and everything tasted better after sitting in the pot for another day. We were contemplating what would be the best variety of apples to use in this recipe.

When she made it the 1st time, she used the apples that came from your tree.

This time she used Macintosh apples (usually her choice for cooking) and 1 "honeycrisp" apple that our house guests left here. So far, the apples we've used seemed to just dissolve during cooking. I was thinking maybe Granny Smith apples would hold together longer. Aren't they commonly used in pies?

Joel Hollingsworth

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Location: Oakland, CA

posted 15 years ago

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Leah Sattler wrote:I just don't like the dry, tough pork that the pork industry has bred in an effort to be "the other white meat". bleche. pork is obviously supposed to be tender and juicy

There was even an attempt to make leaner pork by splicing in human genes, in the 1990s or so.

I'm glad that didn't really get off the ground, more for aesthetic reasons than any other.

"the qualities of these bacteria, like the heat of the sun, electricity, or the qualities of metals, are part of the storehouse of knowledge of all men. They are manifestations of the laws of nature, free to all men and reserved exclusively to none." SCOTUS, Funk Bros. Seed Co. v. Kale Inoculant Co.

Leah Sattler

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posted 15 years ago

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joel eweeeee. are you serious! that irks me to noooo end..

gwen - for cooking you generally want to use sour apples or what might be labeled as pie apples or canning apples if possible. granny smiths are close and may be all you can find in this neck o the woods. although for me I consider granny smiths eating apples since I am so picky about crispness. the eating ones have more of tendency to turn to mush and aren't as "apple flavored" when the cooking is complete.

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Gwen Lynn

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posted 15 years ago

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I will eat a variety of apples, and like you, prefer crisp apples. There is nothing worse than mealy fruit. I had a mealy apple yesterday. Bit into it and spit it out before I could blink. Yuck!

Leah Sattler

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posted 15 years ago

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a mealy apple will make me gag in a heartbeat too. there are plenty of critters out here that are happy to take care of the mealy fruit for me.

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Jocelyn Campbell

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Location: Everett, WA (Western Washington State / Cascadia / Pacific NW)

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posted 15 years ago

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Oh my gosh, this sounds perfect--thanks for posting it, Gwen Lynn! I can't wait to try it.

Leah and Joel, I'm with you about most store-bought pork - very creepy and scary how they are raised, even without GM.

I love using my crockpot and had some amazing pork chops from our local butcher (organic, local meat--yea!) last month. They were so yummy, even I couldn't ruin them!

Already have everything but the chops on hand. I think I'll sub a wee bit of maple syrup for the brown sugar.

(that's me licking my lips, not sticking my tongue out!)

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rose macaskie

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posted 15 years ago

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I thought nutmeg was hallucinogenic, this recipe puts you up somewhere beside Paul Stamets as a hallucinogenics freak, except the half teaspoon of nutmeg is eaten by four people not one so i suppose it can't blow your minds out.

Sounds deliciouse i shall try apples and pork one day. rose

Jocelyn Campbell

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posted 15 years ago

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Trying this today with local, organic pork loin from the butcher--can't wait!

Though I only had one granny smith apple. Teenage boys ran through last night and ate the other apples I had! Big surprise, eh?

Speaking of apples, someone loaned me a food dehydrator, so when they get a bit mealy, I dry them and they're great! Since I don't have critters to feed them to...

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Anonymous

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posted 15 years ago

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I wish my kraut hadn't froze....this looks amazing. I can't stand store bought pork either. So far as I can tell, in my area the selection for organic pork is limited to $8 for not a lot of bacon imported from wisconson. I want our place to fill that void.

Jocelyn Campbell

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posted 15 years ago

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Wow--loved this! I left the skin on my yams and on my one apple. My sauerkraut (from a jar) was a bit bland, but putting a slice of the apple on top of a bite of pork was pure heaven! Made me wish I'd had more apples...I'll just have to make it again!

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Gwen Lynn

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posted 15 years ago

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Well, I'm glad you liked it, Jocelyn! Until recently, I'd never been much of a kraut eater & I find that I prefer kraut with caraway seed in it. Definitely more tasty! Yes, all those flavors do blend together nicely, particularly the apple & pork. We also love pineapple with ham. I made ham for New Year's Day, forgot the pineapple & we all missed it!

Rose, I'd never heard that nutmeg was hallucinogenic! I'm so bored and it's sooo cold here... Hmmm...I wonder where my mother has stashed the nutmeg?

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Location: Southern New Hampshire

posted 15 years ago

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Recipe looked so good I am trying it now with jarred kraut and bone-in chops. Just put it in the crockpot - thanks Gwen for sharing the recipe. I had 2 apples >)

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