Best 4 Susans Delicious Pork Sauerkraut Dinner Recipes
Are you in search of a delectable and comforting dish that will warm your soul on a chilly evening? Look no further than Susan's Delicious Pork Sauerkraut Dinner! This classic recipe combines tender pork, tangy sauerkraut, and savory spices to create a flavor symphony that will leave your taste buds dancing. With its simple preparation and mouthwatering results, Susan's Pork Sauerkraut Dinner is sure to become a staple in your culinary repertoire. Let's embark on a culinary journey and discover the secrets behind this beloved dish!
Check out the recipes below so you can choose the best recipe for yourself!
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
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
SAUERKRAUT AND PORK FOR NEW YEARS DAY
I prepared this using Pork Chops and followed Mom's Original Scrumptious Recipe. Scrumptious is right! I used the stove top method and browned the chops first. The meat was so tender that you could cut it with a fork! I can't wait to try the other cooking variations.
Provided by Marcia McCance
Categories Pork
Number Of Ingredients 16
Steps:
- 1. The first secret to really good sauerkraut and pork is to RINSE THE SAUERKRAUT!! But not too much. Put the kraut into a colander and run some water over it. Some of the brine (salt) from the kraut has to be rinsed off or it will be too salty to eat. BUT -- and this is important -- don't rinse it so thoroughly that there is no longer any salt left... then you will have to add some for taste. How can you tell when it has been rinsed enough? Taste it. Your own tongue is your best salt thermometer. Before you rinse and after you rinse -- taste it. You will know how much you need to rinse. Each brand is different.
- 2. Mom always cooked ours in a pressure cooker, but this can be done in a slow cooker crock pot, or simply on the stove top, too. The goal is to get the meat fall-apart tender and tasty which may take a while.
- 3. You can brown the meat if you like, but it is not absolutely necessary. Up to you.
- 4. Layer starting with the kraut, meat, kraut, meat, kraut. You want each piece of meat to be surrounded by kraut for the good flavors. Just stack it up according to the size of your pan and the quantity of ingredients. Just be sure to start and stop with kraut. Pour on the cup of water and sprinkle a little pepper on top.
- 5. PRESSURE COOKER: turn burner on high, when it hits high steam, turn down to simmer (which reduces the pressure of the steam) and let cook for about 20-25 minutes.
- 6. SLOW COOKER CROCK POT: turn pot to high to heat for about 30 minutes, then turn to low and let it cook all day
- 7. TOP OF THE STOVE: turn up high to heat, turn down low to slowly simmer for about 4 hours.
- 8. SUSAN'S VARIATION: after the sauerkraut and pork is finished cooking put the cornstarch in the cold water and add to s&p. Turn heat up a little to cook and thicken -- then serve
- 9. Marcia's addition: I love the taste of caraway and I would simply add a Tbsp of caraway seed at the beginning of the cooking process. (Susan does not like caraway.)
- 10. I've also tried it with thinly sliced apple (with peeling), garlic, and 1/2 C red cooking wine and found it to be so tasty I left out the caraway and now make it this way. Delicious!!
- 11. What you add is up to you. My recommendation is to try it with Mom's simple method first... Her's is the basic recipe that we loved and it really does not need to be changed to be absolutely delicious. Then the next time you make it try out some of the other variations. That's part of what I love about cooking -- the creativity. It's like a new adventure and you don't have to leave the kitchen to have the excitement! HA!
- 12. This is a low carb meal (cabbage and meat) but it is often served with mashed potatoes. Enjoy!!
- 13. Happy New Year!! God Bless!!
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
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
NO-FUSS PORK AND SAUERKRAUT
I once tasted a similar dish at a restaurant and decided to try making it at home. This is the fabulous result.-Joan Pereira, Avon, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 12-16 servings.
Number Of Ingredients 7
Steps:
- Rub roast with mustard; sprinkle with garlic powder and sage. Place sauerkraut and half of the apples in a 6-qt. slow cooker. Top with roast. Pour apple juice around roast; top with remaining apples. , Cover and cook on high for 4-5 hours or until meat is tender.
Nutrition Facts :
Tips:
- Use a Dutch oven or a large pot with a tight-fitting lid for best results.
- Sear the pork chops in a little bit of oil until they are browned on both sides. This will help to lock in the flavor and moisture.
- Add the sauerkraut, water, chicken broth, caraway seeds, juniper berries, and bay leaves to the pot. Bring to a boil, then reduce heat and simmer for at least 1 hour, or until the pork chops are tender.
- Serve the pork chops and sauerkraut with mashed potatoes, spaetzle, or your favorite sides.
- You can add other vegetables to the pot, such as carrots, celery, or onions.
- If you don't have juniper berries, you can substitute allspice berries.
- Sauerkraut can be a bit sour, so you may want to rinse it before using it.
- Pork chops can be cooked in a variety of ways, so feel free to experiment with different recipes.
Conclusion:
Pork and sauerkraut is a classic German dish that is enjoyed by people all over the world. It is a simple dish to make, and it is a great way to use up leftover pork chops. The sauerkraut adds a tangy flavor to the dish, and the caraway seeds and juniper berries give it a unique flavor. This dish is sure to please everyone at your table.
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