Recipe by Katie
"The apple and onion together work magic on this classic dish. This is traditionally served on New Year's Day in Central Pennsylvania. It is customarily served with mashed potatoes. The sauerkraut mixture tops the mashed potatoes like a gravy. Surprisingly good."
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thick-cut pork chops
tart apples, peeled and sliced
water to cover
fennel seed, or to taste
I was concerned that this might turn out bland, so I used a combination of beef broth and beer in place of the water. I used caraway seeds which the recipe author says could be substituted for fennel (I typically only use fennel seed in Italian dishes). First, I wouldn’t add “water to cover” because I ended up with way too much liquid at the end. The pork chops ended up being very tender and moist, but the apples pretty much cooked to mush, and the sauerkraut just didn’t have much flavor. Overall, this meal was OK, but a bit bland. My friend’s sauerkraut recipe calls for juniper berries, whole cloves, and a bay leaf which bring incredible flavor to the kraut, and I’ll never again make sauerkraut without them. As suggested, I did serve this with mashed potatoes on the side .
Loved it! The pork chops were so tender and the apples were a good contrast to the sauerkraut.
The pork was soft and tender. The kraut, however, was flat and acidic.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Pork and Sauerkraut with Apples
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 166
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