I grew up in a home and with an ethnicity that relied heavily on sauerkraut for cooking. I even remember my dad drinking the juice directly from the jar, saying it was good for your health. Blech! Even though I did like sauerkraut as a kid, I really learned to love it as I got older. And luckily, I married a guy who loves it, too. Even if he is from the South. However, neither one of us will drink the juice. But I will cook with it.
I found this little gem of a recipe so long ago I can’t even remember where it came from. The original recipe calls for baking it in the oven, but I prefer cooking it in the crock pot, with a thin layer of the sauerkraut over the pork chops. I apologize in advance to my vegetarian and vegan friends. Having included that disclaimer, here ya go:
1# pork cops 1/4-1/2″ thick
salt and pepper to taste
2 C drained sauerkraut (Feel free to drink the juice and toast to my father’s memory).
1 medium onion, chopped
1 large apple, sliced thin
2 tsp brown sugar
2 TBSP chopped parsley
1 tsp allspice
Brown pork chops and sprinkle with salt and pepper. Set aside. Toss the sauerkraut with the chopped onion, 1/2 of the apple slices, parsley,and brown sugar. Place in a baking dish (or bottom of crock pot). Lay the pork chops on top with the remaining apple slices. Cover and bake at 350 for 1 hour, or cook on low for 8 hours in the crock pot.
This dish really hits the spot on a cold winter’s night. And my ancestor’s would be proud!