Pork sauerkraut and apples recipe - Meat and poultry

Author: Keenan Jones

Here, the sharp flavor of sauerkraut and the slight sweetness of Golden Delicious apples augment the richness of pork. fresh chopped parsley Rich, succulent roasted pork with a savory-sweet mix of sauerkraut and fruits.

Pork Shoulder with Sauerkraut and Apples
Pork Scallopini with Sauerkraut and Apples
Slow-Roasted Pork with Sauerkraut, Apples and Dried Fruits
Pork Chops With Sauerkraut and Apple
How to cook pork chops with sauerkraut and apples?
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What to do with sauerkraut and apples?
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Pork Shoulder with Sauerkraut and Apples

Here, the sharp flavor of sauerkraut and the slight sweetness of Golden Delicious apples augment the richness of pork. The apples and pork shoulder also benefit from long, slow cooking. Recipe courtesy of Williams-Sonoma.com
Yields: 0 servings
Number of ingredients: 11

Ingredients:

1 boneless pork shoulder roast, 4 to 5 pounds
Salt and freshly ground pepper, to taste
2 tablespoons unsalted butter
2 tablespoons canola oil
1 yellow onion, thinly sliced
3 Golden Delicious apples, peeled, halved and cored
1 tablespoon fresh thyme
1/2 cup dry white wine, such as Chardonnay
2 pounds sauerkraut, squeezed dry
1/4 cup firmly packed dark brown sugar
1 tablespoon caraway seeds

How to cook:

1 Lay the pork flat, boned side up, on a cutting board. Using a sharp knife, trim away any large pockets of fat. Starting at the thinner end of the meat, roll up the pork and securely tie the roll at regular intervals with kitchen twine. Season the pork generously with salt and pepper.
2 In a fry pan over medium-high heat, melt the butter with the canola oil. Add the pork and cook, turning frequently, until browned on all sides, about 10 minutes. Transfer the pork to a platter.
3 Return the pan to medium-high heat, add the onion, apples and thyme, and sauté until the onion and apples are lightly browned, about 5 minutes. Transfer the apple mixture to a bowl.
4 *Oven method:* Preheat an oven to 325°F. Cover the bottom of a large Dutch oven with the sauerkraut. Sprinkle with the brown sugar and caraway seeds. Place the pork on top and surround with the apple mixture. Pour in the wine mixture. Cover, transfer to the oven and cook until the pork is fork-tender and shreds easily, 4 to 5 hours.
5 *Slow-cooker method:* Cover the bottom of a slow cooker with the sauerkraut. Sprinkle with the brown sugar and caraway seeds. Place the pork on top and surround with the apple mixture. Pour in the wine mixture. Cover and cook on low according to the manufacturer's instructions until the pork is fork-tender and shreds easily, 8 to 10 hours.
6 Transfer the pork to a carving board. Using a sharp knife, cut the pork crosswise into slices about 1/2 inch thick, removing the twine as you slice. Place the sauerkraut on a large platter and top with the pork slices. Surround with the apples and serve immediately.

Notes: Slow Cooker Apple Pork Chops With Sauerkraut Recipe, Heat a nonstick skillet over medium heat for about a minute and add the pork chops. Cook for 3 to 4 minutes on each side to brown slightly. Place the …

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Pork Scallopini with Sauerkraut and Apples

Ingredients 4 tablespoons Fustini's Medium SELECT olive oil, divided 2 Golden Delicious apples, sliced 1 medium onion, sliced 1/2 teaspoon caraway seeds Kosher salt and freshly ground black pepper 1 pound sauerkraut, rinsed and squeezed dry 1/2 cup Fustini's Michigan Apple balsamic 1/2 cup chicken stock 8 pork scallopini or thin cutlets 2 teaspoons paprika 1/4 cup fresh chopped parsley
Provided by: Fustinis
Total time: 22 minutes
Prep time: 22 minutes
Yields: 2 servings
Number of ingredients: 11

Ingredients:

4 tablespoons Fustini's Medium SELECT olive oil, divided
2 Golden Delicious apples, sliced
1 medium onion, sliced
1/2 teaspoon caraway seeds
Kosher salt and freshly ground black pepper
1 pound sauerkraut, rinsed and squeezed dry
1/2 cup Fustini's Michigan Apple balsamic
1/2 cup chicken stock
8 pork scallopini or thin cutlets
2 teaspoons paprika
1/4 cup fresh chopped parsley

How to cook:

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the apples, onion, caraway seeds, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally until the apples start browning around the edges, about 4 minutes. Add the sauerkraut and cook until the excess liquid evaporates about 2 minutes. Add the apple cider and chicken stock and bring to a simmer. Reduce the heat to medium-low and cook until the apples and onion soften about 8 minutes.
Meanwhile, season the pork with paprika, 1 teaspoon salt, and a few grinds of pepper. Heat the remaining olive oil in a separate large skillet over medium heat. Working in two batches, cook the pork until browned and just cooked through, 1 to 2 minutes per side. Transfer to a plate. Serve the pork with the sauerkraut mixture; top with the parsley.

Notes: Pork Chops With Sauteed Apples And Sauerkraut, “5 Weight Watchers points per serving. This recipe is core. You could use slices of porkloin instead of pork chops just adjust the cooking time.”

Slow-Roasted Pork with Sauerkraut, Apples and Dried Fruits

Rich, succulent roasted pork with a savory-sweet mix of sauerkraut and fruits. What’s not to love? We adapted Olia Hercules’ recipe from her book “Summer...
Total time: 360 minutes
Cook time: 360 minutes
Yields: 10 servings
Number of ingredients: 13

Ingredients:

7 to 8 pound bone-in pork butt roast (see headnote)
7 tablespoons dijon mustard, divided
1/4 cup plus 1 tablespoon cider vinegar, divided
4 medium garlic cloves, minced
2 tablespoons caraway seeds, coarsely ground, divided
2 tablespoons fennel seeds, coarsely ground, divided
1 tablespoon ground coriander
Kosher salt and ground black pepper
3 pounds refrigerated sauerkraut (see headnote), rinsed and drained (about 6 cups)
1 large red onion, root end intact, cut into ½-inch wedges
6 ounces (1 cup) pitted prunes, halved
6 ounces (1 cup) dried apricots, halved
2 firm-textured apples, such as Honeycrisp or Fuji, cored and cut into 1-inch chunks

How to cook:

Notes: Pork Loin, Apples, and Sauerkraut Recipe, Directions Step 1 Preheat oven to 325 degrees F (165 degrees C). Advertisement Step 2 Mix sauerkraut, apples, onion, …

Pork Chops With Sauerkraut and Apple

This is a great recipe for people who think they don't like sauerkraut, as it's very mild and sweet prepared this way. I never would have thought of using wine in a sauerkraut dish, but it's great. Source lost in the mists of time.
Provided by: duonyte
Total time: 30 minutes
Cook time: 10 minutes
Prep time: 20 minutes
Yields: 4 servings
Number of ingredients: 6

Ingredients:

4 pork chops
olive oil or butter
1 lb sauerkraut, rinsed with fresh water and drained
1 large tart apple, peeled, cored and diced
1 medium onion, chopped
1 cup riesling wine

Nutrition:

How to cook:

Salt and pepper the chops and brown them in hot oil or butter, about 3 minutes per side. Set aside.
Add the apple and onions to the same skillet and cook for about 5 minutes, until the onion starts to look golden.
Add the wine and stir, scraping up all the browned bits, and cook for an additional 3 minutes.
Stir in the sauerkraut, and place the chops on top, including any juices that have collected. Cover the skillet, lower the heat and cook until the chops are done, about 7 minutes, depending on thickness. Do not overcook.
Note1: I've also made this successfully with chardonnay, but riesling is the best.
Note2: Sauerkraut packed in plastic bags and sold in the refrigerator case tastes much better than the canned.

Notes: Baked Pork Chops and Sauerkraut Recipe, How to Make Baked Pork Chops and Sauerkraut: Preheat oven to 350 degrees. Season pork with pepper and garlic powder. I use about 1 ½ inch thick …