Sauerkraut Pork Supper Recipes

Steps:

• Place half of the sauerkraut in a large roasting pan. Place pork roast over sauerkraut; top with remaining sauerkraut. Spoon tomatoes over top. Arrange the celery, carrots and onion around roast. Sprinkle brown sugar over tomatoes and sauerkraut. Add the parsley, bay leaves, oregano and pepper., Cover and bake at 325° for 3 to 3-1/2 hours or until a thermometer reads 160°, basting occasionally with pan juices. Discard bay leaves. Let stand for 15 minutes before slicing.

Steps:

• Heat oil in a large skillet over medium heat. Brown chops on all sides and remove from pan.
• Add the garlic, onion, sauerkraut, caraway seed, apple juice, and salt and pepper to taste to the hot skillet. Saute for 3 to 4 minutes. Lay browned pork chops on top of sauerkraut mixture, cover, reduce heat to low and cook for 20 minutes, stirring occasionally.

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.

Steps:

• Fry bacon until crisp. Drain (reserving drippings in pan) and break into small pieces. Add flour to the bacon drippings and blend well until slightly golden brown.
• Stir in sauerkraut (and liquid from 1 can). Mix well and saute for 5 minutes.
• Place sauerkraut mixture, crumbled bacon and sausage pieces in crock pot.
• Add all other ingredients. Mix together thoroughly.
• Cover and cook on Low 7 to 9 hours.
• Salt & pepper to taste, but you may not need it!

Steps:

• Preheat oven to 350°.
• Put enough oil in bottom of skillet to cover the bottom.
• Brown the chops on both sides until lightly browned.
• Remove the chops to drain on paper towels.
• Add onion and apple to the pan drippings and cook until onions are transparent.
• Deglaze the skillet with 1/4 cup apple juice, stirring to loosen brown bits from the bottom of the skillet.
• Turn heat off under skillet and add sauerkraut, onion mixture, brown sugar,caraway seeds, and the remaining apple juice.
• Spray a 9 X 13 baking dish with Pam.
• Place sliced potatoes in the bottom of the baking dish.
• Spread the sauerkraut mixture over the potatoes in the baking dish.
• Top with the pork chops.
• Sprinkle the chops with salt and pepper.
• Cover the baking dish with aluminum foil and bake for 2 hours or until the meat and potatoes are fork tender.
• Baste the meat occasionally with the liquid in the baking dish.