Alright, let’s talk about making some pork chops and sauerkraut in that there slow cooker, you know, the crock pot. I ain’t no fancy chef, but I can make a mean meal, that’s for sure. This here dish, it’s real simple, even *I* can do it, and that’s saying somethin’.
First off, you gotta get yourself some pork chops. Don’t matter too much what kind, but I like the ones with a little bone in ’em, gives it more flavor, you see. And you’ll need a big ol’ can of sauerkraut. Now, some folks don’t like this stuff, say it smells funny. But let me tell you, cooked right, it’s mighty tasty. And good for you too, I reckon. My grandma used to say it cleans you out, if you know what I mean. Heh.
So, you take that crock pot of yours, and dump in a bit of that sauerkraut, just a layer, you know, at the bottom. Don’t need to be perfect, just get it in there. Then, you put in some taters. I like to use them little red ones, cut ’em in half, but you can use whatever you got on hand. Just don’t use too much, them taters soak up all the juice.
- First layer: Sauerkraut at the bottom.
- Second layer: Potatoes, cut up small.
- Third layer: Pork chops, right on top of them taters.
- Last layer: More sauerkraut on top of the pork chops.
Then you lay them pork chops on top of them taters. Season ’em up good, with salt and pepper, maybe a little garlic powder if you fancy. Don’t go crazy with fancy spices, this ain’t no city food. And then, you dump the rest of that sauerkraut right on top. Yeah, just cover them pork chops right up.
Now, some folks like to add other stuff in there, like onions or apples. I ain’t never done that myself, but you can if you want. I do like to put some chicken broth on it, not too much, just enough to keep things moist. Then, you put the lid on that crock pot and turn it on low. And you let it cook. For a long time. Like, all day. I usually start it in the morning and it’s ready for supper. That’s the best way, low and slow, makes them pork chops real tender.
Important thing to remember, don’t overcook them pork chops, they get kinda dry and chewy. Two hours on high, maybe four hours on low, that should do it. You want them to be fork-tender, you know, where you can just poke ’em with a fork and they fall apart. And when they’re done, you spoon all that juice, that sauerkraut juice and pork juice, all mixed together, right over them chops. That’s the good stuff, that’s where all the flavor is at.
Now, I heard tell that eating pork and sauerkraut on New Year’s Day is supposed to bring good luck. Something about abundance and prosperity, like them fancy folks say. I don’t know nothin’ about that, but it sure is a good meal, any day of the year. And it’s easy to make, even for an old woman like me.
And that’s about it. Pork chops and sauerkraut, crock pot style. Simple, hearty, and good for the soul. Now go on and make yourself some, you won’t regret it. And don’t forget to serve it up with some good bread, to sop up all that juice. That’s the best part, in my opinion.
One more thing, if you don’t have a crock pot, don’t you worry. You can cook this on the stove too. Just brown them pork chops in a pan first, then add the sauerkraut and taters and simmer it for a while, until them pork chops is cooked through. It ain’t quite the same, but it’ll do in a pinch.
Alright, I’m done talkin’ now. Go on and get cookin’! You’ll thank me later.
Tags: [Pork Chops, Sauerkraut, Crock Pot, Slow Cooker, Easy Recipe, Dinner, Comfort Food, Pork, German Food, New Year’s Day]