Slow Cooker Pork Chops Sauerkraut Recipe 385

Steps:

• In a large skillet over medium heat, brown pork chops in oil for 3-4 minutes on each side; drain. In a 5-qt. slow cooker, combine the sauerkraut and brown sugar. Top with the pork chops, green pepper and onion. , Cover and cook on low for 3 to 4 hours or until meat is tender. Serve with a slotted spoon.

Steps:

• In a bowl, combine everything but pork chops and a 1/4 cup of chicken stock to make the dressing. Layer in a crock pot starting with a layer of dressing, then chops, then dressing, chops, and finish with dressing. Add chicken stock on top with a couple of dollops of butter. Cook on low for 4 to 6 hours. Gently stir the mixture in the last hour of cooking just to make sure the flavors have melded.

Steps:

• Place whole pork tenderloin into a slow cooker. Arrange potatoes around the pork; pour the sauerkraut and juice over the pork and potatoes. Add butter cubes, salt, and black pepper. Cook on Low until pork is tender, 8 to 10 hours. Add more water after 8 hours if mixture seems dry.

Steps:

• Combine the paprika, coriander, 1 teaspoon salt and black pepper to taste in a small bowl. Season both sides of the pork with this spice mixture.
• Add the oil to the preheated skillet. Add the pork in a single layer in the pan. Cook, without moving, until lightly golden brown, about 1 minute. Flip the meat and scoot to the outer edges of the pan. To the open space in the middle, add the onions and a pinch of salt. Cook for 2 minutes, stirring the onions occasionally.
• Add the sauerkraut and continue cooking until the onions have softened and the sauerkraut turns golden brown, about 1 1/2 minutes. Add the beer and deglaze the pan, scraping with a wooden spoon to get up the browned bits on the bottom of the pan. Cook until the sauce reduces slightly, about 30 seconds.
• Remove from the heat and stir in the parsley. Serve the pork chops topped with the sauerkraut mixture, any accumulated juices and mustard.

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).

Steps:

• In a large skillet, cook bacon and onions over medium heat until bacon is crisp and onions are just tender, 5-7 minutes. Add vinegar and sugar to skillet; cook and stir 5 minutes. Add sauerkraut and caraway seeds to skillet; stir to combine. Transfer mixture to 4-qt. slow cooker. Cover and cook on low to allow flavors to blend, 1-2 hours.

Steps:

• In a skillet, heat oil over med-high heat and add pork chops in batches to brown on both sides, then add to slow cooker.
• Sprinkle with flour, salt, pepper, cayenne, and dry mustard.
• In a bowl, combine sauerkraut and grated apple, then spread over he top of the pork and add chicken stock.
• Cover and cook on low for about 5 hours or high for about 2 1/2 hours.