Well, let me tell ya, if ya ever need a meal that’ll stick to yer ribs and make yer belly happy, this crockpot pork chops and sauerkraut is the one! It ain’t fussy or complicated, and ya don’t have to be a fancy cook to get it right. Simple ingredients, a little time, and a slow cooker—ain’t nothin’ better. Now, I ain’t no expert, but I’ve been makin’ this dish for years, and it’s been a hit at every table I’ve set. So, let me walk ya through it, step by step.
Now, first things first, you gotta get yer pork chops. You can use bone-in or boneless, but I like the bone-in ones best. They have a little more flavor, in my opinion. You just grab ’em from the store, make sure they ain’t frozen (trust me, thaw ’em out before ya start, or it’ll take forever in that crockpot), and then it’s time to get to work.
Next, get ya a can of sauerkraut. Don’t be shy, just grab a good-sized can of it. You can find it in any store, it’s always near the canned veggies. Now, a lotta folks don’t know this, but sauerkraut ain’t just sour cabbage; it’s good for yer gut, too. It’s been around forever, and some folks even believe it brings good luck—kind of like a New Year’s tradition, ya know? You know, them Germans been eatin’ pork and sauerkraut on New Year’s for generations, sayin’ it brings “viel Glück”—which means good luck. And shoot, we could all use a little more of that!
Alright, once you’ve got yer pork chops and sauerkraut, it’s time to layer ’em in the crockpot. Start with about a quarter of the sauerkraut at the bottom. Lay ’em in there, nice and easy. Then, get yer pork chops and put ‘em right on top. Don’t worry if the chops don’t fit perfectly, they’ll shrink down as they cook, so it’ll all work out.
Now, here’s where the magic happens. Take a little butter—don’t be stingy with it, butter makes everything better—and melt it. Pour that melted butter over the pork chops. Sprinkle a little salt and pepper on top, just to give it some flavor. Some folks like to throw in a little sugar, too, for a touch of sweetness to balance out the sourness of the kraut. I use about a tablespoon or so of brown sugar, but you can adjust it however ya like. Don’t forget, this ain’t rocket science, just go with what tastes good to ya!
Cover it all up, and set that crockpot on low. Now, don’t go messin’ with it every five minutes. Just let it cook for about 6 to 8 hours. The longer it cooks, the better it’ll taste, trust me. That pork will get so tender, it’ll practically fall apart. Just be patient—ain’t nobody in a hurry when it comes to good food.
Once it’s done, it’s time to serve up! I like to put it over mashed potatoes. You can’t go wrong with mashed potatoes. The potatoes soak up all that good sauerkraut juice and pork gravy, and every bite’s a little bit of heaven. If ya want, you can throw in some peas or carrots on the side, but I think it’s good enough just as it is.
Now, you might be wonderin’, “Ain’t that a lot of sauerkraut?” Well, let me tell ya, that kraut cooks down real nice, and it gives the pork so much flavor. It’s not just sour—it’s got a deep, rich taste after it’s slow-cooked with the pork. You’ll see what I mean once you try it.
And that’s it, folks! It don’t get no simpler than that. Slow cooker pork chops and sauerkraut—a meal that’ll make ya feel right at home, no matter where ya are. So next time you’re lookin’ for a comfort meal, give this a try. You won’t regret it, I promise!
One last thing—don’t forget to use some of that cooking liquid. Spoon it right over the pork chops when you’re servin’ it. It’s like gravy, but better, and it keeps everything nice and juicy. That’s how you get the best, most tender pork chops, ya hear?
Tags：[Crockpot, Pork Chops, Sauerkraut, Slow Cooker, Comfort Food, Pork and Sauerkraut, Mashed Potatoes, Easy Recipes]
