Reviewed: Nov. 28, 2009

AS CLOSE TO MY ORIGINAL AS POSSIBLE. USE CIDER AND VINEGAR NOW

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Reviewed: Feb. 26, 2009

I made this today, but used dried dill. It was flavorful and delicious. My piece of apple disintegrated into the sauerkraut when I stirred it, and it tasted great anyway.

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dgwdsmith

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Reviewed: Feb. 6, 2009

I never really liked pork and sauerkraut when I was growing up, but this recipe is very tasty. I made a double batch in my crock pot for a church fellowship meal. Everybody really enjoyed it. I will definitely make this one again.

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4mychubbyhubby

Cooking Level: Expert

Home Town: Denver, Pennsylvania, USA

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Reviewed: Nov. 9, 2008

We used pork chops, and browned them first. We also added sliced onions, a little bit of brown sugar, horseradish mustard and fresh garlic. It was very good, but could use a little more flavor and spice!

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Lynn

Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Oct. 12, 2008

Great!! like an old-fashion farm meal. We took some of the juice and made dumplings. It was great

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DEBROBINSON

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Reviewed: Jun. 3, 2008

This is a really nice basic crockpot recipe! Instead of a roast, I used two extra thick pork chops, added some onion soup powder (I didn't have onion salt), extra garlic and omitted the apple (I like the sauerkraut zing!)..Will make again but may add more liquid as I LOVED the juices! Thanks for sharing!

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icklemiss

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: May 6, 2008

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chelsea

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Draper, Utah, USA

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Reviewed: Jan. 16, 2008

this was amazing. everyone loved it. it went really well with the mash potatos. i used an apple in the recipe as suggested. i had doubled on most of the ingredients to make extra. it was a tradition in my family to make this for new years. i think this was the best it has ever tasted. the apple and the beer make a huge difference in the taste. im not sure if my mom did that. i was worried that i had used too much beer, (i used 2 full beers) but it cooked all day long and by the time it was finished it was perfect. everyone loved it, we ate many left-overs and it tatested great every time.

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jessica777

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

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Reviewed: Dec. 4, 2007

My mom makes a pork and sauerkraut dish that I was looking for when I found this recipe, and this one was even better! I followed the recipe almost exactly... but my pork loin was over 2 lbs, so I doubled everything except for the apple. I also added about a tsp of caraway seeds. I didn't cube the roast either, I just cut two long slits lengthwise and stuffed them with sauerkraut, then broke broke the roast up as it cooked. Excellent meal, and it was exactly what we were looking for on a cold day!

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Erin Hooper

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: New Albany, Indiana, USA

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Reviewed: Jun. 27, 2007

i used apple juice instead of beer becuase other recipes called for apple juice. was good but the flavors weren't strong enough.

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Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

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Reviewed: Feb. 14, 2007

I don't know what happened but it turned out awful. I couldn't eat it. I am originally from PA dutch country so I know how it usually tastes. This wasn't it.

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4PIPPI

Cooking Level: Intermediate

Home Town: Reading, Pennsylvania, USA

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Reviewed: Feb. 3, 2007

I omitted the beer and there was enough juices with the sauerkraut. I would drain the kraut if I used the beer otherwise it would be too soupy. The dill and garlic taste great. I really enjoyed this simple recipe.

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Lori

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

Living In: Alexander, Arkansas, USA

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Reviewed: Jan. 4, 2007

I really loved this recipe especially since myself and my kids don't really like sauerkraut. I made this recipe on a night when I had my mom over and she loved it too.

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jennifersbakedgoods

Cooking Level: Expert

Home Town: Duluth, Minnesota, USA

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Reviewed: Jun. 11, 2006

Great idea in crock pot. This is Penn Dutch dish my Mom would serve on New Year's Day for good luck for the whole year. My Dad added potatoes and carrots toward the end of cooking for a one pot meal. He was Norwegian so he had to have potatoes!

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CALICO567

Cooking Level: Intermediate

Home Town: Rochelle, Illinois, USA

Living In: Tucson, Arizona, USA

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Reviewed: May 18, 2006

Loved this recipe!!! My grandmother was Pennsylvania dutch and this tasted just like hers, only less fatty because she would use either a whole roast or bone-in chops. I added garlic also, and the carraway seed as suggested by a previous viewer...delicious!! I would love to try it with the cranberry beer as someone indicated. I like to use a thicker chop, and cook it slow. I love the zing of sauerkraut too, but the hubby doesn't so the apple really helped. He said this recipe is the only way he'll eat sauerkraut. Add a little scallion to your mashed potatoes, and spoon this over them and it's wonderful!

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lynndan71

Cooking Level: Expert

Home Town: Downingtown, Pennsylvania, USA

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Reviewed: May 10, 2006

Made this in the crockpot. It came out more like a soup but was good. Probably wouldn't use beer, too much liquid. Served with potatoes and applesauce as suggested. Good, cheap meal.

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doggymom

Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA

Living In: Monterey, Tennessee, USA

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Reviewed: Apr. 9, 2006

This is so tasty! I added a little garlic and onion powder to it. (Maybe a teaspoon of each) I also added about a half teaspoon more onion salt. I think next time I will use one inch thick pork chops cubed instead of pork roast. I don't like the dark meat so much. The apple sauce and mashed potato accompaniments were delicious. Served it with a nice Belgian beer. A big hit!

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qianamackey

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Reviewed: Jan. 30, 2006

I made this in the crockpot today and it was fabulous! My 13 y.o. son had a couple of friends over, and they liked it alot. I used 2 1/2 lbs. of pork instead of 1, and used a 1 lb. container of fresh, locally made sauerkraut. This one's definitely a keeper, delicious!

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MARGARITAMAMA

Cooking Level: Expert

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Reviewed: Jan. 6, 2006

I made this for New Years Day to take into work for dinner for my co-workers. I had never made a pork in the crock pot and it turned out great! All the guys at work raved about it, and suprisingly, they could even taste the apple. I did modify this recipe slightly, using a 4 lb pork roast/loin (cut into about 6 slices) and used 1 1/2 apples. The apple did reduce the "zing" from the sauerkraut. I like the "zing", so maybe next time I would probably only use the 1/2 apple that it called for. Otherwise, it cooked up great-meat was tender, and I served it like everyone else seems to, with mashed potatoes and applesauce. Oh, also, I used the sauerkraut that somes refridgerated in a bag, found it back in the meat dept.

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Jennifer K

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Reviewed: Aug. 5, 2005

I think the secret of this recipe is to start with a good tasting sauerkraut. I made the recipe exactly as written with the exception of adding a few caraway seeds. I also used sliced kielbasa instead of the pork. My wife even commented on how great this turned out. Five stars for sure!

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