Rachel and I both made this dish within a week of each other, and both loved it. She served hers over mashed potatoes, and I served mine with roasted potatoes. Some egg noodles would be good too. Whatever you use, you’ll want something to slather in the awesome juicy sauce that comes along with this stuff.
The sauerkraut gets really mellow when cooked this long, and pretty much anytime you cook meat this long, you know it’s going to be good.
This is the perfect weekend meal to put in the oven and then kind of forget about while your cleaning house, or reading gossip blogs.
No judgement here.
I cut the original recipe in half and that’s what I’m posting here. It still makes a lot. Trust me.
Sauerkraut and Pork
- 2 lbs bone-in country style pork chops
- 1.5 cups no sugar added apple sauce
- 1 32 oz jar of sauerkraut
- 1 large sweet onion, peeled and cut into 8 pieces
- Canola oil
- Salt and pepper
Preheat your oven to 325. Season your pork chops with lots of pepper and a little salt (sauerkraut is plenty salty on its own).
Heat your dutch oven over medium high heat and add a tablespoon or two of oil. Once it’s hot, brown your porkchops in batches, about 2-3 minutes each side. Remove to a plate. Add applesauce to the pan and stir to deglaze. Open the sauerkraut and drain about a third of the juice (without spilling any on yourself. Not that I would know what that’s like). Add the sauerkraut to the applesauce and stir to combine. Put the porkchops back in, pressing them into the applesauce mixture and not completely submerging. Scatter the onion wedges on top, place lid on, and put in oven.
After about 1.5 hours, check to see if anything is drying out. You want there to be liquid above the sauerkraut. If it looks too dry, you can add some chicken broth at this point (I didn’t need to). Put the lid back on and cook for another hour. Take the lid off and cook for about 30 minutes, until the onions get a little color.
Serve with your accompanient of choice, and curl up with an obscenely large portion of deliciousness.
Original Recipe: Sauerkraut and Pork