Slow Cooker Pork and Sauerkraut with Apples Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 29, 2015
Because there is just two of us I had to cut the recipe in half. I also used caraway seeds instead of the fennel. I also left the skins on the apples and I can't believe how this tasted. If you are afraid of the taste of sauerkraut, don't be; it was great. Lots of juice left so we scooped out the meat and veggies with a slotted spoon.
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Reviewed: Jan. 11, 2014
Loved it! The pork chops were so tender and the apples were a good contrast to the sauerkraut.
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Reviewed: Aug. 30, 2015
I used this recipe as a guide since I had a pork loin roast. I tend to avoid putting boneless pork chops & chicken breasts in the slow cooker because in my experience they seem to break down too quickly. I wanted to use some apple to cut the sourness of the kraut, but not too much, and definitely not too much liquid, because the kraut, onions, apple & meat also release much juice as they cook. Based on the many comments from 4 similar recipes on this site I incorporated the following: I seasoned a 4 pound boneless pork loin roast (with Stubb’s all- natural pork spice rub, black pepper, garlic powder & a little salt) & seared all sides on the stove in a little oil. Transferred the meat to the slow cooker with the fat side up (do not add the oil—it gets a burnt flavor with high smoke point searing) & added 1 large jar of all natural sauerkraut with juice, 3 tablespoons apple cider vinegar, 2 bay leaves, a sprinkling of caraway seeds, 10 whole juniper berries & 2 teaspoons dark brown sugar. I then topped with 1/2 of a very large granny smith apple (peeled and sliced), 1 medium red onion (sliced) and 2 tablespoons butter (cut up into little chunks). Cooked for 6 hours at 250 degrees and it was so tender, juicy and flavorful & the kraut/onions tasted great. You can’t taste the apple at all & the small amount of apple, brown sugar & butter cuts the sourness of the kraut juice. Served it with mashed potatoes. My husband said he thought he'd died and gone to heaven, lol, it was tha
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Cooking Level: Expert

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Reviewed: Mar. 9, 2015
I used a combination of "fancy cut" and chopped sauerkraut. Also, as I was only making 3 chops I had to adjust the recipe accordingly. However, the chops turned out so tender the meat was practically falling off the bone :) I used 1 honeycrisp and 1 gala apple and that did a good job of cutting down on the acidity of the sauerkraut. However, next time I think I'm going to use more fennel and use 3 apples for 3 chops instead of two.
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Photo by lutzflcat
Reviewed: Nov. 1, 2014
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 .
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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Lutz, Florida, USA
Reviewed: Jan. 23, 2014
The pork was soft and tender. The kraut, however, was flat and acidic.
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