sauerkraut and pork for new year's day
Mom used to make the best sauerkraut and pork on the planet! We all loved it and the recipe is so simple you will hardly believe it. I will add a variation that made it even better that my sister, Susan, shared with me. I'm also adding a little touch of what I like, so this is a family conglomerate. We used to have this every New Year's Day for our dinner and I still love it. I don't know if it is good luck... but it sure is tasty!
Blue Ribbon Recipe
We loved this recipe for sauerkraut pork chops because it's easy to make, and the result is delicious. The pork is tender and juicy. Sauerkraut adds a tangy and savory flavor to the dish. Broth helps to keep the pork moist. Super tender, the pork can be cut with a fork. It's a hearty and satisfying meal that'll make you feel cozy and happy. We used the original scrumptious recipe and browned the meat directly in the Instant Pot on the saute setting. Use the other cooking variations to mix up the recipe and customize it for your taste buds.
Ingredients For sauerkraut and pork for new year's day
- MOM'S ORIGINAL SCRUMPTIOUS RECIPE
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2-3 lbpork (loin country ribs, spare ribs, or chops)
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1-2 pkgsauerkraut (canned, bagged, whatever you like)
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dashpepper
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1 cwater or chicken broth
- SUSAN'S VARIATION TO THICKEN
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1 Tbspcorn starch or flour
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1 cwater
- MARCIA'S ADDITION
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1 Tbspcaraway seeds
- NOTICED IN OTHER PEOPLE'S RECIPES
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1-2 mdapples, sliced very thin
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6 clovegarlic, minced
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1 mdonion, sliced
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2 Tbspapple cider vinegar or
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1/2 cwhite wine
How To Make sauerkraut and pork for new year's day
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1The 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 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. How can you tell when it has been rinsed enough? Taste it. Your 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. -
2Mom always cooked ours in a stove-top pressure cooker, but this can be done in an Instant Pot, a slow cooker/Crock Pot, or simply on the stovetop. The goal is to get the meat to fall apart tender and tasty which may take a while.
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3You can brown the meat if you like, but it is not absolutely necessary.
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4Layer starting with the kraut, meat, kraut, meat, end with the 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.
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5PRESSURE COOKER: Instant Pot: 25 minutes on high. Stovetop Cooker: Turn the 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. SLOW COOKER/CROCK POT: Place all the ingredients in the crock. Turn the Crock Pot to high to heat for about 30 minutes. Then turn to low and let it cook all day. TOP OF THE STOVE: Place ingredients in a pot and turn up high to heat. Turn down to low and slowly simmer for about 4 hours. SUSAN'S VARIATION: After the sauerkraut and pork are finished cooking, put the corn starch in cold water. Add to the sauerkraut and pork. Turn the heat up a little to cook and thicken. Then serve.
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6This is a low-carb meal (cabbage and meat) but it is often served with mashed potatoes. I've also tried this with a thinly sliced and peeled apple, garlic, and 1/2 cup red cooking wine. I found it to be so tasty I left out the caraway and now make it this way. Delicious!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
