Well now, I’m here to tell ya how to make some good ol’ pork chops with sauerkraut in a crockpot. It’s a simple dish, but let me tell ya, it’s mighty tasty if you do it right. Now, ya might think, “Pork chops? With sauerkraut? That sounds a bit odd!” But trust me, it’s been around for ages, and it’s the kind of food that makes ya feel all warm inside, like a big hug from the stove.
First thing ya gotta do is get yerself some pork chops. I don’t mean them fancy ones, just good ol’ bone-in chops will do. Don’t be goin’ and gettin’ no thin ones, they dry out too quick. Now, don’t go rushin’ it, you gotta brown them up first. Take them chops, slap ‘em in a skillet and brown ‘em on both sides. Don’t skip this part, ’cause it gives the pork a nice color and adds flavor. But don’t cook ‘em too long, ya don’t wanna make ‘em tough. Just a few minutes on each side will do the trick. Once they’re brown, put ‘em aside and get ready for the next step.
Now, ya take yer crockpot and start puttin’ the sauerkraut in there. Just open up a big can of that sauerkraut, and dump it all in. Don’t drain it, the juice is what helps cook everything right. If yer feelin’ fancy, throw in some onions or a little bit of apple to sweeten it up. Some folks like a touch of sugar in there too, but that’s up to ya.
Next, take yer pork chops and lay ‘em right on top of that sauerkraut. Don’t worry about ‘em sinkin’ in or nothin’, they’ll get all nice and tender as they cook. Now, some folks like to add a bit of broth or water to help it cook better, but I usually don’t. The sauerkraut’s juice is plenty. But if ya like it a little wetter, feel free to pour in a cup of chicken broth or water. Just don’t go crazy with it, or it’ll be too runny.
Alright, now ya gotta set yer crockpot to low. Low and slow, that’s the key here. You gotta give it time to cook, so don’t be in a hurry. If ya set it to high, them pork chops will dry out quicker than a raisin in the sun. Low and slow is the way to go, trust me on that one. Let it cook for about 6-8 hours. Don’t mess with it too much, just let it do its thing.
When it’s done, ya should have pork chops that just fall off the bone, and that sauerkraut will be nice and soft. The flavors will’ve all mixed together, and it’ll taste just like home. Some folks like to serve it with mashed potatoes or maybe a little bread on the side to soak up all that goodness. Me, I just eat it right outta the pot, no need for fancy plates.
Now, why do we cook pork and sauerkraut like this? Well, it’s been a tradition for a long time, especially with the Germans. They say it brings good luck, and I’m all for anything that brings a little luck to the table! We’ve been makin’ this dish for generations, and there’s somethin’ about the combination of the pork and the sourness of the kraut that just hits the spot every time. So, don’t be shy, give it a try next time yer lookin’ for somethin’ easy and tasty to put on the table.
And remember, if ya got any leftovers, they’re even better the next day. The flavors soak in and everything gets even tastier. Just reheat it up and it’ll taste just as good as it did when ya first made it.
Tags：[pork chops, sauerkraut, crockpot, slow cooker, German tradition, easy recipe, comfort food, New Year’s dish, pork recipe, sauerkraut recipe]
