Reviewed: Mar. 7, 2008

We loved this recipe! My 1 year old just lapped up the sauerkraut and my neighbor was begging for the recipe. After years of experimenting with pork & sauerkraut recipes and finding all of them too bitter, this is my "new classic." Thanks!

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Reviewer:

LEEZER1015

Cooking Level: Expert

Reviewed: Feb. 27, 2008

Flavorful but next time I'll put them in a slow cooker so they'll be tender. A little tough, even with the juice of the sauerkraut.

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4 users found this review helpful

Reviewer:

Sheri O.

Cooking Level: Expert

Reviewed: Dec. 4, 2007

First off. I hate sauerkraut and only made it because the wife loves the stuff but I must admit this is darn good even to me. I used Silver Floss Bavarian Style that already is well flavored with caraway seeds and a half cup of applesauce rather than just juice. I'll make this again.

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5 users found this review helpful

Reviewer:

Sticky

Cooking Level: Beginning

Reviewed: Dec. 3, 2007

This was really easy, and especially delicious with fresh, homemade sauerkraut. I also substituted apple sauce for the apple juice, and it worked fine.

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Reviewer:

Suzy

Cooking Level: Expert

Home Town: Hoover, Alabama, USA

Reviewed: Oct. 29, 2007

Husband liked this more than I did - I'm not a big fan of caraway seeds. This was good but I should have used less onion.

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1 user found this review helpful

Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Oct. 10, 2007

This was my first time trying sauerkraut, and I thoroughly enjoyed it! I actually used applesauce instead of juice, and I put it all in my slow-cooker for about 5 hours on high. It came out deliciously tender and moist, and my husband and I both want to have it again!

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16 users found this review helpful

Reviewer:

capabayan

Cooking Level: Expert

Home Town: Plymouth, Massachusetts, USA

Living In: Greenville, South Carolina, USA

Reviewed: Sep. 8, 2007

Like many others, I tweaked this recipe and it was delicious! I don't care for onion pieces so I subbed 1-1/2 tsp. onion powder, doubled the miced garlic (from a jar) and apple juice and also added 1/2 can of beer. I used 32 oz. of bagged sauerkraut (drained) instead of the 16 oz. called for in the recipe and put the salt & pepper on the chops while browning. My husband, and his friend who dined with us, raved about this recipe...it's a keeper!

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Reviewer:

LINDALOU86

Cooking Level: Expert

Home Town: Keflavík, Suðurnes, Iceland

Living In: Dayton, Ohio, USA

Reviewed: Aug. 16, 2007

Made a few adjustments -- used boneless (1 to 1 1/2 inch thick) country ribs; used packaged barrel cured sauerkraut (drained); added 1/2 to 3/4 cup chicken broth; used about 4T brown sugar instead of apple or apple juice. After browning meat, removed from pan and sauteed onions and sauerkraut; added broth and stirred to get all the "good stuff" from bottom of pan; added rest of ingredients and simmered on LOW for 1 1/2 hour (or until pork very tender). Added potatoes and continued cooking until potatoes were tender. WOW! Had for dinner, lunch and dinner the next day! Might be great in a slow cooker also!

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Reviewer:

nanacool

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

Reviewed: Nov. 23, 2006

Great recipe! Turned out fabulous. My husband doesn't like the taste of vinegar so the apple juice really did the trick to make this a nice flavor. I did put small chunks of a Granny Smith apple into the mixture. Easy and fabulous.

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4 users found this review helpful