Country Pork N Sauerkraut Recipes

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GREAT GRANDMA'S PORK AND SAUERKRAUT

A favorite in my family passed on for generations. It is so simple. I ususally just serve it with mashed potatoes and a salad.

Provided by JDSBOX

Categories     Meat and Poultry Recipes     Pork

Time 1h5m

Yield 4

Number Of Ingredients 4



Great Grandma's Pork and Sauerkraut image

Steps:

  • Heat oil in a large skillet over medium heat. Add pork and brown. Add can of sauerkraut with liquids, then add apple. Stir until all are simmering, then lower heat and cover. Let simmer for 1 hour or until pork is cooked through and tender.

Nutrition Facts : Calories 308.9 calories, Carbohydrate 9.6 g, Cholesterol 68 mg, Fat 19.5 g, Fiber 3.8 g, Protein 23.7 g, SaturatedFat 6 g, Sodium 788.3 mg, Sugar 5.4 g

1 tablespoon vegetable oil
1 pound boneless pork loin, cubed
1 (16 ounce) can sauerkraut with juice
1 apple, cored and chopped with peel

PORK AND SAUERKRAUT

Eating sauerkraut on New Year's is an old Pennsylvania Dutch tradition, said to bring good luck. The traditional meal consists of pork and sauerkraut served together, with sauerkraut representing luck and the pig representing rooting into the New Year. It's a feel-good and flavorsome ritual and it may be just what you need to start the New Year. Serve with mashed potatoes or dumplings.

Provided by Auntie M

Categories     Meat and Poultry Recipes     Pork

Time 3h25m

Yield 6

Number Of Ingredients 6



Pork and Sauerkraut image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place pork roast in a large roasting pan. Season with salt and black pepper. Mix sauerkraut, water, onion, and apple together in a large bowl. Pour sauerkraut mixture over roast.
  • Bake roast in the preheated oven until heated through, about 1 hour. Reduce oven temperature to 300 degrees F (150 degrees C). Continue to cook roast until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), adding water if sauerkraut mixture looks dry, about 2 hours more.
  • Remove roast from oven and allow to rest in a warm area before slicing, about 10 minutes.

Nutrition Facts : Calories 243.8 calories, Carbohydrate 12.5 g, Cholesterol 79.6 mg, Fat 9 g, Fiber 4.8 g, Protein 28 g, SaturatedFat 2.9 g, Sodium 971.5 mg, Sugar 6.2 g

1 (3 pound) pork roast
salt and ground black pepper to taste
2 (14.5 ounce) cans sauerkraut, or to taste
3 cups water, or more as needed
1 onion, chopped
1 apple - peeled, cored, and finely chopped

GERMAN PORK CHOPS AND SAUERKRAUT

As a soldier during WWII my Dad learned to make this hearty pork dish from a local German woman during the Allied occupation of Germany. I don't know the German name for it, but it is delicious!

Provided by Pat Mathena Oglesby

Categories     World Cuisine Recipes     European     German

Time 1h10m

Yield 8

Number Of Ingredients 6



German Pork Chops and Sauerkraut image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat a large nonstick skillet over medium-high heat, and brown the pork chops on both sides, about 5 minutes per side. Place the chops into a 9x13-inch baking dish.
  • Mix the sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl until well combined, and spread the sauerkraut mixture over the pork chops. Cover the dish with aluminum foil.
  • Bake in the preheated oven until the pork is no longer pink inside, about 45 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 362.6 calories, Carbohydrate 38.6 g, Cholesterol 70.2 mg, Fat 10.4 g, Fiber 4.4 g, Protein 29.2 g, SaturatedFat 4 g, Sodium 800 mg, Sugar 32.5 g

8 center cut pork chops
2 pounds sauerkraut, drained
1 large red apple, diced
1 onion, chopped
1 cup brown sugar
1 tablespoon caraway seeds

COUNTRY PORK 'N' SAUERKRAUT

Number Of Ingredients 9



Country Pork 'n' Sauerkraut image

Steps:

  • In a Dutch oven, cook ribs and onion in oil until ribs are browned and onion is tender. Remove from the heat. Combine remaining ingredients and pour over ribs. Cover and bake at 350° for 1-1/2 to 2 hours or until ribs are tender.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

2 pounds country-style pork ribs
1 medium onion, chopped
1 tablespoon cooking oil
1 (14-ounce) can sauerkraut, undrained
1 cup applesauce
2 tablespoons brown sugar
2 teaspoons caraway seed
1 teaspoon garlic powder
1/2 teaspoon pepper

GERMAN PORK N SAUERKRAUT

I love the sweetness of the applesauce and the kraut. My grandma was German. You can easily increase the recipe by adding more ingredients. I add baby red potatoes while cooking. Slow cook to roast

Provided by Sandy One

Categories     Pork

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 9



German Pork N Sauerkraut image

Steps:

  • In a dutch oven, cook ribs and onion till ribs are browned and onion is tender.
  • Remove from heat.
  • Combine remaining ingredients and pour over ribs.
  • Cover and bake in oven 350 deg for 1 1/2-2hrs or until ribs tender, or place in Nesco or crock pot and cook on low 8 hours.

2 lbs country-style pork ribs
1 medium onion, chopped
1 tablespoon cooking oil
1 (14 ounce) can German-style sweet sauerkraut
1 cup applesauce
2 tablespoons brown sugar
2 teaspoons caraway seeds, more to taste
1 teaspoon garlic powder
1/2 teaspoon pepper

COUNTRY PORK RIBS AND SAUERKRAUT

My mom made this when I was a kid growing up. I remember smelling this, waiting was so hard. I changed it a little so my kids love it now as much as I did. The pineapple with the sauerkraut really makes it different and very tasty.

Provided by HelenG

Categories     Pork

Time 3h30m

Yield 8-10 serving(s)

Number Of Ingredients 10



Country Pork Ribs and Sauerkraut image

Steps:

  • Trim as much fat as possible off pork.
  • Put flour zip lock bag add pork & shake well to coat.
  • Heat 2 tbsp oil in stock pot.
  • Add pork; brown on both sides. Remove pork from pot (may need to do this in 2 batches, adding more oil if needed).
  • Slice onions then cut in half once mince garlic and saute with onion until translucent (again you may need to add more oil).
  • Add undrained sauerkraut, undrained pineapple, bay leaves, and caraway seeds.
  • Return pork.
  • Mix gently but well.
  • Cover and simmer slowly for 3 hours.
  • If the liquid evaporates to quickly turn down heat and add some water. It should stay slightly watery.
  • Gently remove pork and place on serving tray. Then remove sauerkraut and place next to pork.
  • Salt and pepper (you don't need much salt).
  • Serve with boiled potatoes.

4 lbs boneless pork ribs
1 cup flour
2 tablespoons oil (you may need more)
2 (14 ounce) cans sauerkraut
1 (20 ounce) can crushed pineapple
1 medium onion
4 garlic cloves
1 tablespoon caraway seed
2 bay leaves
salt and pepper

SLOW COOKER LANCASTER COUNTY PORK AND SAUERKRAUT

Old fashioned pork and sauerkraut that is served here on New Year's Day for luck! Serve with mashed potatoes, and apple sauce for dipping the pork in.

Provided by Kathie Boettger

Categories     Meat and Poultry Recipes     Pork

Time 6h20m

Yield 6

Number Of Ingredients 4



Slow Cooker Lancaster County Pork and Sauerkraut image

Steps:

  • Cut pork loin, if necessary, to fit in the slow cooker. Season with caraway seeds, and salt and pepper to taste. Pour sauerkraut over the roast.
  • Cook on High for 1 hour, then cook on Low for 5 to 6 hours. Internal temperature of the roast should be at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 245 calories, Carbohydrate 3.5 g, Cholesterol 104.5 mg, Fat 8.5 g, Fiber 2.2 g, Protein 36.8 g, SaturatedFat 2.6 g, Sodium 582.2 mg, Sugar 1.3 g

1 (4 pound) pork loin roast
1 teaspoon caraway seeds
salt and pepper to taste
2 cups sauerkraut with liquid

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