Web- YouTube 0:00 / 4:13 PORK N SAUERKRAUT FROM G-G-G-GRANDMA'S RECIPE BOX SERIES. SHORT VIDEO, EASY TO SHARE! BanDana Gramma 13.1K subscribers …
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My Grandma’s version of pork and sauerkraut is one that lets the natural flavors of the pork and the sauerkraut shine brightly. She literally just used whatever cut of pork was the cheapest and a can or two of sauerkraut. Sometimes she added in a few dashes of black pepper too, but that was it. Just two main ingredients.
Reduce heat to medium low and add can of sauerkraut to the pan; stir sauerkraut to get the fond from the chops off of the bottom of the pan (this will turn your sauerkraut a medium brown color). 7. Place the pork chops on top of the sauerkraut (including any juices collected on the plate from the chops).
Melt butter over medium-high heat in a saute pan. Add onions and saute until golden brown, about 10- 15 minutes. Empty sauerkraut into a colander. Rinse it and squeeze out all the liquid a few times. Set aside. Add garlic to onions, saute for a minute or two. Add sauerkraut to saute pan. Reduce heat to medium.
My mom always used a bit of brown sugar in her pork and sauerkraut recipe, but I am a firm believer in apple juice is KEY! The apple juice keeps the pork moist and flavors the sauerkraut with just the right amount of natural sweetness. To ensure a really good flavor, liberally season the pork loin with salt and pepper on all sides.