Tuesday, September 11, 2012

Slow-cooker pork chops with apples, onion, and sauerkraut

A lot of folks these days are trying to increase their intake of fermented foods. So, I wanted to devise an easy weeknight meal that uses sauerkraut. As a bonus, sauerkraut keeps for a long time in the fridge!

This meal is super simple: throw some sauerkraut in the crock pot, top it with seasoned pork chops, add a few onion and apple slices, then let your slow cooker do its thing. I used a very small amount of apple to keep carbs low. This isn't a sweet dish, so if you would like you can add about 12 oz unsweetened applesauce. I have not tried it myself, but I've seen numerous recipes which do so.

Serves about 4

  • 1 bag sauerkraut (look for a brand with no added sugar), rinsed and thoroughly dried
  • 1/4 tsp caraway seeds
  • 4 thick cut pork chops
  • Half of a Granny Smith apple, cut into 12 wedges (or use a whole one if you like a lot of apple)
  • Half of a large yellow onion, thickly sliced
  • Seasoning for the pork chops. I used Penzeys Singapore seasoning, which sounds weird but is awesome on pork. You can approximate it by using a combination of lemon pepper and curry powder. Or, use just one or the other, or do something else and use salt and pepper with a little dried rosemary or sage.
  1. Set the sauerkraut in the bottom of your slow cooker. Mix in the caraway seed.
  2. Season the pork chops with whatever spices you are using. Set them on top of the sauerkraut. Top each pork chop with about 3 apple slices, then top with sliced onion.
  3. Cook on low for about 6 hours or until tender.
Make-ahead directions: Layer the apples and onions on the seasoned pork chops. Wrap up the little packets in plastic wrap and freeze. This can be cooked directly in the slow cooker without thawing first.


Angie said...

Just curious - did you sear the pork chops before adding them to slow cooker?

Erica said...

Angie: no, I did not. I rarely sear meat before slow-cooking just because I like the simplicity of dumping everything in to the crock pot without dirtying any other pans :) You can certainly pre-sear if you prefer the flavor.

Geeky Staci said...

I have canned saurkraut on hand, any idea how much a bag holds for comparison?

Erica said...

Staci, one or two cans should be fine. The quantity does not have to be exact by any means because you basically eat the sauerkraut as an accompaniment to the pork chops. So you can just use however much you think you'll eat!

Rachael said...

If I am using canned sauerkraut do I need to drain and dry it? Would it not work if I just put all the kraut and liquid in the crock pot?

Erica said...

Rachael, it will still work. I just like to rinse and drain the kraut so that it is less salty. But if you don't mind the salt the recipe will certainly work!

HLC said...

This sounds delicious! In making ahead, do you think I can freeze it with the sauerkraut? Or does that need to be added fresh?

Sarah Sansbury said...

What if I use thin porkchops?

Unknown said...

has anyone made this recipe in a electric pressure cooker?

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