Pork Chops and Sauerkraut

This is a recipe to use should you try and make your own homemade sauerkraut.  Of course you can always use the bagged kind at the grocery store (I prefer this over canned), but homemade definitely adds some great flavor and a special touch to any meal.  This sounds like a Weight Watcher’s recipe but I do not have the points value.

Pork Chops and Sauerkraut

  • 20 oz. sauerkraut, rinsed and drained (reserve 1/4 cup liquid)
  • 1 (14.5 oz.) can diced tomatoes, drained (I do not drain and sometimes I will used tomatoes with chilies instead of the plain tomatoes)
  • 1/2 tsp. caraway seed
  • 1/4 tsp. pepper
  • 2 bay leaves
  • 6 (6-oz.) bone-in-center cut loin pork chops
  • 1 tsp. olive oil (if I am using a nonstick skillet I never add this extra oil; I just use the cooking spray to brown the chops)

Drain and rinse sauerkraut, reserving 1/4 cup juice.  Place sauerkraut in a 4-quart slow cooker coated with cooking spray.  Add tomatoes, caraway seeds, pepper and bay leaves and stir well.

Trim fat from pork chops. Spray a skillet with cooking spray, add  1/2 tsp. oil  and cook the chops about 3 minutes on each side or until browned.  Place the pork over the sauerkraut mixture and  pour reserved sauerkraut juice over all.  I also put some of the sauerkraut mixture on top of the pork chops or you could add another can of diced tomatoes.

I usually add more sauerkraut (the bag I bought from Meijer recently was 2 pounds) and I also add another can of diced tomatoes and extra caraway seed.  Obviously, this recipe can be changed without affecting the points value.

Cover  and cook on high-heat setting for 1 hour.  Reduce to low heat and cook 5 hours or until pork is tender.

A slow cooker, for me, always results in tender and moist pork chops.

Browning the chops first and the finished dish – you can see how the meat has pulled away from the bone and is soooo tender!

Recipe by cookingwithauntjuju.com 

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See also my recipe Homemade Sauerkraut.

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