![]() ![]() Cover and cook over low heat for 5 to 6 hours.Remove the browned chops from the skillet and place the pork chops on top of the apples and sauerkraut.Heat a heavy skillet on top of your stove and brown the pork on both sides.Layer the sauerkraut and apples on the bottom of your slow cooker.How to make Pork with Sauerkraut in a Slow CookerĬreating delicious and tender pork chops with sauerkraut and apples is a breeze with a slow cooker. This is the perfect recipe to make ahead of time, here's how: Brown the pork chops and store them in the refrigerator in an air-tight container for up to 1 day.Īpproximately an hour before serving, add the sauerkraut, apples, and browned pork to an ovenproof skillet or casserole, cover, and bake. Shelf-stable sauerkraut has been pasteurized and many of the health benefits are lost.įun Fact! Eating pork and sauerkraut in New Year's Day is a German tradition because it brings luck. If you don't have homemade sauerkraut, look for good quality refrigerated sauerkraut such as Bubbies Sauerkraut near the deli in your supermarket. It tastes much better than packaged sauerkraut and has so many health benefits. I use homemade sauerkraut to make this recipe. Good quality fermented sauerkraut is best. Our favorites are Braeburn, Fuji, Honeycrisp or Granny Smith Apples. Any type of apple will work in this recipe. Substitute pork chops with pork tenderloin, small boneless pork loin or pork ribs.Īpples. I prefer boneless pork chops in this recipe, but you can use bone-in pork chops as well. Can be substituted with an equal amount of avocado oil.īoneless pork chops. Remove the cover and cook for 10 to 15 minutes longer until the internal temperature of the pork reaches 145 degrees. It’s probably too sweet.Place pork chops on top the sauerkraut and apples cover, and bake for 30 minutes. That’s what I would have put into this recipe anyway, had I had it on hand. If all cheeses are a trigger food for you, Kite Hill’s plain yogurt will work just as well, if not better, in this dish. Now, you might not be adding this ingredient to your Whole30 menu, and that’s perfectly fine. After standing in front of my frig and pantry for a while, and deciding coconut cream would probably not taste great in this dish, I scooped a spoonful of Kite Hill ricotta into my dish. I was also out of almond yogurt and contemplated for a few minutes on how to give the sauce the creaminess I desired. Introducing, smothered pork chops! They’re Whole30, Paleo, and gluten-free! So, instead of frying my pork chops, I decided to drown them in a yummy onion gravy. I’ve gotten careless (oh, Thrive Market, I love you dearly but my budget does not!) and need to rein that in a bit. I’m determined not to go grocery shopping again this week! It’s going to be a “no-spend” week for me as I tackle my out-of-control food budget from 2018. Normally, I bread my pork chops in gluten-free breadcrumbs or almond flour and fry them (see this recipe for jagerschnitzel) but I was running really low on oil. A package of pork chops was sitting on the bottom of the deep freezer, just wishing to be used, so I complied. I felt really good all day yesterday so I experimented with several new recipes throughout the day. I did not cave though! The thought of having to start over was enough to keep me compliant. Yesterday, while I was feeling good, I was CRAVING carbs like none other! Popcorn was calling to me, whispering my name from the pantry. Though strangely, I started both days feeling pretty good! It just went downhill as the day went on. It’s Day 6 of this round of Whole30 I’m doing and I’m finally feeling good again! Day 3-4 were the hardest so far for me I went to bed both nights with a headache. ![]()
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