Reviewed: May 28, 2013

I found that the sauerkraut tasted a bit too "apple-y" for me (I like my kraut with a bit of tang). It could be due to the beer/cider that I'd used (Angry Orchard original), so I may attempt this with a different type of beer. The pork chops were great, however; nice and tender. I would probably recommend a light beer as opposed to a dark ale-type.

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Reviewer:

CarrieOsman

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

Reviewed: Mar. 13, 2013

I also added caraway seed like some recipes suggested. I completed the recipe pretty much as written otherwise (fresh onion for onion salt was one other substitution). I also browned the meat before throwing it all up in the crockpot, which helped both flavor and texture. I would smush this into my mouth again.

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Reviewer:

smith6ar

Reviewed: Jan. 5, 2013

Very good. Used a dark lager which added to the seasoning. My family really liked this,even my youngest who is not fond of sauerkraut.

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Reviewer:

dbollinger

Reviewed: Aug. 17, 2012

I made it with no beer and it didn't lack for liquid. I dusted the pork cubes with AP flour and browned in olive oil. I used two whole skin on chopped granny smith apples and two sweet onions, which I sauteed in the same olive oil along with the garlic and dill weed. I added table salt in place of onion salt. and a bout 1/4 of brown sugar. We will have this again, and I will change it to fit what is in the house. Very versitile.

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Reviewer:

SharonO

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Reviewed: Jan. 10, 2012

First off, I doubled this recipe and instead of using an apple, I used 2 cups of homemade apple butter and added Kielbasa. It was a hit for the New Year and was full of flavor! My family loved it and it was so easy to make! Will make again next New Year's!

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Reviewer:

Bri O.

Cooking Level: Beginning

Home Town: Colliers, West Virginia, USA

Living In: Wintersville, Ohio, USA

Reviewed: Jan. 1, 2012

Very smooth flavor. I don't like my sauerkraut too sweet or too sour. We also like to add bisquick dumplings on the top.

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Reviewer:

svukelja

Cooking Level: Beginning

Home Town: Fairmont, West Virginia, USA

Reviewed: Nov. 11, 2011

Everyone else liked this better than I did, the sauerkraut was very mild. I, on the other hand, like my sauerkraut with more of a bite. Hence the four stars.

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Reviewer:

MRPAWPAW

Cooking Level: Expert

Home Town: Garden Grove, California, USA

Living In: Chino Hills, California, USA

Reviewed: Oct. 14, 2011

I made this last night for dinner, I did not have any beer so I used a 2/3 of water, to try and avoid the dish from burning and the meat drying out. I did not have any minced garlic so I used 1 tbsp of garlic powder. Sadly the meat turned out very DRY. I will give this recipe another chance using the beer next time and fresh garlic, however I will scale down the "low" temp cooking to 4 hours to try and avoid the meat from drying out.

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Reviewer:

Tracy

Reviewed: Feb. 7, 2011

I made this for my husband's birthday. This is a HUGE hit!!! Exchanged the pork roast for bratwurst sausages, that I cut up into 1 inch chunks. Also, couldn't find dry mustard, used a few squirts of regular mustard. This came out delicious, and everyone kept going back for more. I will definitely make this again!

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Reviewer:

Shar

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Bloomfield, New Jersey, USA

Reviewed: Feb. 6, 2011

id go with a pork tenderloin. when i made this, it was a good flavor, but the meat was pulling apart enough as to make the bits of pork blend well with the other stuff. the pork roast kinda binds up. its not bad, but i think a higher quality meat is much better. also, throw in there two keilbasa pieces to give a little fatty content and its yumx2. i like the mustard, dill, onion and apple combo. its a good recipe, but needs a lot of tinkering to get it right..so that its awesome on 'taters.

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