Cover and slow cook for 6-8 hours on low. Place the apple pieces over the top of the sauerkraut mixture.Īdd the oil to a large frying pan, and lightly brown the outside of the pork chops. Place the sauerkraut in the bottom of the slow cooker, then add the bacon and vegetable mixer, and caraway seeds if using, and combine. Add the garlic toward the end so that it doesn’t burn. While the sauerkraut is draining, in a large frying pan, saute the bacon until it releases some fat, then add the carrot pieces and diced onion, and saute until the onion is soft. Pour the sauerkraut into a strainer and rinse well with cool water, then let sit to drain for approximately 15 minutes (this step can be omitted if a stronger sauerkraut flavor is preferred). 2 large apples, cored and quartered (can be peeled if desired as the peels will come off during the cooking).1 – 1/2 cup chicken broth (if using an InstantPot use larger amount for a standard, the smaller amount for a Mini).32 ounces of fresh sauerkraut, drained and rinsed.3 medium carrots, cut into small pieces.3-4 boneless pork chops, 3/4″ – 1″ thick.SLOW COOKER PORK CHOPS WITH SAUERKRAUT, BACON, and APPLES The original recipe also suggests the pork chops and sauerkraut be served with mashed potatoes, which we skipped, but I can imagine that along with a good German sausage or two this could be as close to charcroute garnie as we might get.Ĭover the sauerkraut mixture with apple slices.īrown pork chops, and then place on top of the apples (the pork chops can also be browned in the InstantPot). Monkeypod’s sauerkraut also contained caraway seeds, and although the recipe I used doesn’t call for them, they add another great bit of flavor to the dish and are a must-have for us now. She ended up having two servings of this recipe because she loved it so much! The sauerkraut was not sour, but mild and flavorful, with boosts of flavor from the smoky bacon, and a bit of sweetness from the carrots and apple. She said that part of being a grown-up eater is that you try everything at least once, and that she was finally ready to try sauerkraut. However, I found a recipe for slow cooker/InstantPot version of pork chops with sauerkraut with the addition of bacon and apples, and asked YaYu if she would be willing to give it a try. Last fall I bought a jar of sauerkraut from Monkeypod Jam at their going-out-of-business sale, and put it away thinking that Brett and I would enjoy it after YaYu went back to school. While the sausages we ordered were delicious, the sauerkraut was out of this world, flavorful and crisp without being sour. We ate our charcroute for lunch, and kept our orders to just a variety of house-made Alsatian sausage anything more would have been too much. While there is no fixed recipe for charcroute, traditionally it’s a big mound of sauerkraut topped with a variety of pork sausages, roasted and salted pork cuts (ham hocks, bacon, salt pork, etc.), and potatoes. During our stay in Strasbourg in 2018, Brett and I made a point of going out for charcroute garnie “dressed sauerkraut,” one of the most classic dishes from the Alsace region of France. Pork chops with sauerkraut was a dish that always sounded delicious to Brett and me, but something that was never made in our home. The restaurant is upstairs downstair is a full charcuterie with an amazing selection of pork cuts and house-made sausages. When done, natural release pressure until the pressure pin drops down.Charcroute with sausages at the Porcus restaurant in Strasbourg. Set high pressure and cook 20 minutes per pound of pork. If using potatoes, add on top of the sauerkraut.
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