This recipe delivers tender, juicy pork chops and tangy sauerkraut in a simple, slow-cooked masterpiece perfect for a cozy weeknight dinner or a comforting weekend meal. Forget tough, dry pork chops – this crock pot method ensures melt-in-your-mouth deliciousness every time. The combination of savory pork and pleasantly sour sauerkraut creates a depth of flavor that's hard to resist.
What You'll Need:
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Ingredients:
- 4 bone-in pork chops (about 1 inch thick)
- 1 (26 ounce) jar sauerkraut, drained
- 1 large onion, chopped
- 1 cup apple juice or chicken broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
- 1 teaspoon caraway seeds (optional, but highly recommended!)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Salt to taste
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Equipment:
- 6-quart slow cooker or larger
- Measuring cups and spoons
Instructions:
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Prep the Ingredients: Drain the sauerkraut well. This step is crucial to prevent an overly watery final dish. Chop the onion and measure out all your spices.
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Layer in the Crock Pot: Place the chopped onion at the bottom of your slow cooker. Arrange the pork chops on top of the onions.
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Create the Braising Liquid: In a bowl, whisk together the apple juice (or broth), apple cider vinegar, brown sugar, caraway seeds, garlic powder, black pepper, and salt.
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Combine and Cook: Pour the braising liquid over the pork chops and sauerkraut. Make sure the pork chops are mostly submerged.
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Slow Cook: Cook on low for 6-8 hours, or on high for 3-4 hours, or until the pork chops are fork-tender and easily shred. The cooking time will depend on the thickness of your chops and your slow cooker.
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Serve: Serve the pork chops and sauerkraut hot, perhaps with a side of mashed potatoes, crusty bread, or roasted vegetables.
Tips for Crock Pot Perfection:
- Bone-in vs. Boneless: Bone-in pork chops retain more moisture during cooking, resulting in a juicier final product. However, boneless chops will cook faster. Adjust cooking times accordingly.
- Don't Overcrowd: Ensure there's enough space in your slow cooker for the ingredients to cook evenly. If necessary, cook in batches.
- Taste and Adjust: Before serving, taste the sauce and adjust the seasoning as needed. You might want to add more brown sugar for sweetness, apple cider vinegar for tang, or salt and pepper to taste.
- Thicker Chops: For extra-thick pork chops, consider adding an extra hour to the cooking time. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C).
Frequently Asked Questions (FAQ)
Can I use different types of vinegar?
While apple cider vinegar complements the flavors beautifully, you can experiment with other vinegars like white wine vinegar or even a splash of balsamic vinegar for a slightly different taste profile. Just remember to start with a smaller amount and adjust to your preference.
What if my sauerkraut is too salty?
If your sauerkraut is particularly salty, you might want to rinse it under cold water before draining to reduce the saltiness. You can also adjust the amount of liquid in the recipe to further dilute the salt.
Can I add other vegetables?
Absolutely! Consider adding other vegetables like diced carrots, potatoes, or even Brussels sprouts for added flavor and nutrition. Add them along with the onions at the beginning of the cooking process.
Can I make this recipe in an Instant Pot?
Yes, you can adapt this recipe for an Instant Pot. Sear the pork chops first, then layer the ingredients as directed. Cook on high pressure for 20-25 minutes, followed by a natural pressure release for 10 minutes. Quick release any remaining pressure.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This crock pot pork chop and sauerkraut recipe is a guaranteed crowd-pleaser. Enjoy the tender, flavorful results!
