Aled Pork And Sauerkraut Recipes
INSTANT POT PORK ROAST & SAUERKRAUT RECIPE
This Pork Roast & Sauerkraut dish is easy to make and has a ton of flavor.
Provided by Laura
Categories Main Course
Time 1h40m
Number Of Ingredients 10
Steps:
- Season the pork with salt and pepper on all sides.
- Press the Saute button on the Instant Pot. When it's hot, add the cooking oil. After 1 minute, add the pork roast and brown on all sides. Remove from the pot. Turn off the Instant Pot.
- Pour the apple juice or chicken stock into the pot and whisk quickly to remove the browned bits from the bottom of the pot.
- Return the pork to the pot with the liquid. Sprinkle with rosemary. Add the vegetables and apples around the sides of the pork. Top with the sauerkraut.
- Put the lid on the Instant Pot. Make sure the valve is set to Sealing. Press the Pressure Cook button and set the cook time to 1 hour. When the cook time is over, allow the pot to naturally release pressure.
- Take the pork out and slice it. Drain the sauerkraut. Serve together.
Nutrition Facts : Calories 416 kcal, Carbohydrate 21 g, Protein 52 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 143 mg, Sodium 875 mg, Fiber 5 g, Sugar 14 g, ServingSize 1 serving
GERMAN PORK CHOPS AND SAUERKRAUT
As a soldier during WWII my Dad learned to make this hearty pork dish from a local German woman during the Allied occupation of Germany. I don't know the German name for it, but it is delicious!
Provided by Pat Mathena Oglesby
Categories World Cuisine Recipes European German
Time 1h10m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large nonstick skillet over medium-high heat, and brown the pork chops on both sides, about 5 minutes per side. Place the chops into a 9x13-inch baking dish.
- Mix the sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl until well combined, and spread the sauerkraut mixture over the pork chops. Cover the dish with aluminum foil.
- Bake in the preheated oven until the pork is no longer pink inside, about 45 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 362.6 calories, Carbohydrate 38.6 g, Cholesterol 70.2 mg, Fat 10.4 g, Fiber 4.4 g, Protein 29.2 g, SaturatedFat 4 g, Sodium 800 mg, Sugar 32.5 g
BAKED RIBS AND SAUERKRAUT
Looking for a hearty dinner? Enjoy this mild flavored pork and cabbage dish for a wonderful meal.
Provided by Pillsbury Kitchens
Categories Entree
Time 2h40m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Cut ribs into serving-sized pieces. Place in ungreased 13x9-inch pan; sprinkle with salt and pepper. Bake at 450°F. for 20 minutes.
- Reduce oven temperature to 350°F. Remove ribs from pan; drain and discard meat drippings. In same pan, combine sauerkraut and all remaining ingredients; spread evenly. Arrange ribs on top of sauerkraut mixture.
- Bake at 350°F. for 1 1/2 to 2 hours or until ribs are tender.
Nutrition Facts : Calories 430, Carbohydrate 19 g, Cholesterol 105 mg, Fiber 5 g, Protein 27 g, SaturatedFat 10 g, ServingSize 1 serving, Sodium 1620 mg, Sugar 12 g
PENNSYLVANIA DUTCH PORK AND SAUERKRAUT
Make and share this Pennsylvania Dutch Pork and Sauerkraut recipe from Food.com.
Provided by luv2makesoup
Categories Pork
Time 3h30m
Yield 14 almost 1/2 of meat each, 12-14 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- Rinse pork and place in large roasting pan.
- Sprinkle with salt and pepper to taste.
- Cover with 1/3 of the sauerkraut.
- Cover roasting pan and put in oven for 1 1/2 hours.
- Remove from oven and add another 1/3 of sauerkraut.
- Cover and put back in oven for another hour.
- Remove from oven and add the remaining sauerkraut.
- Cover and put back in oven for another hour.
- Remove from oven and enjoy! Mashed potatoes are a must with this dish.
Nutrition Facts : Calories 920.8, Fat 68.2, SaturatedFat 23.6, Cholesterol 268.4, Sodium 1246, Carbohydrate 6.5, Fiber 4.4, Sugar 2.7, Protein 66.3
BRAISED PORK AND SAUERKRAUT
Pork ribs braised in a low, slow oven with sauerkraut and brown sugar. Serve with mashed potatoes for Sunday dinner on a cold winter night.
Provided by Kelly Wildenhaus | the hungry bluebird
Categories Main Course
Time 3h10m
Number Of Ingredients 4
Steps:
- Preheat oven to 300º. Trim any excess fat from the ribs.
- In a large dutch oven, put 1 can of sauerkraut, with juices, into the pot and spread along the bottom. Place one layer of pork ribs on top of sauerkraut. Season with salt and pepper. Add another can of sauerkraut over the ribs. Sprinkle generously with brown sugar. Repeat with another layer of pork ribs, salt and pepper, another can of sauerkraut. Top with brown sugar. (So I did two layers of pork and 3 cans of kraut. You may want or need another can of sauerkraut. Just adjust to your amount and size of ribs and pot.)
- Add water to the side of the ribs, enough so liquid comes ¾ of the way up the pork and kraut, I added about ½ can of water. Cover pot with lid.
- Place in middle of oven and braise for 2½ - 3 hours, until pork is very tender when pierced. You can remove the lid the last 15 - 30 minutes if you want the top more brown.
- Remove from oven and skim any fat from the top. Serve with mashed potatoes, and maybe apple sauce (not baked beans!).
Nutrition Facts : Calories 479 kcal, Carbohydrate 9 g, Protein 26 g, Fat 37 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 127 mg, Sodium 1487 mg, Fiber 6 g, Sugar 4 g, UnsaturatedFat 20 g, ServingSize 1 serving
ALE'D PORK AND SAUERKRAUT
Make and share this Ale'd Pork and Sauerkraut recipe from Food.com.
Provided by Virginia Cherry Blo
Categories Pork
Time 6h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place sauerkraut in sow cooker. Sprinkle sugar evenly over sauerkraut; pour beer over all. Place pork, fat side up, on top or sauerkraut mixture; sprinkle evenly with salt, garlic powder, pepper, and paprika.
- Cover; cook on HIGH 6 hours.
- Remove pork to serving platter. Remove sauerkraut with slotted spoon; arrange around pork. Spoon 1/2 to 3/4 cup cooking liquid over sauerkraut, if desired.
PORK AND SAUERKRAUT
Eating sauerkraut on New Year's is an old Pennsylvania Dutch tradition, said to bring good luck. The traditional meal consists of pork and sauerkraut served together, with sauerkraut representing luck and the pig representing rooting into the New Year. It's a feel-good and flavorsome ritual and it may be just what you need to start the New Year. Serve with mashed potatoes or dumplings.
Provided by Auntie M
Categories Meat and Poultry Recipes Pork
Time 3h25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place pork roast in a large roasting pan. Season with salt and black pepper. Mix sauerkraut, water, onion, and apple together in a large bowl. Pour sauerkraut mixture over roast.
- Bake roast in the preheated oven until heated through, about 1 hour. Reduce oven temperature to 300 degrees F (150 degrees C). Continue to cook roast until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), adding water if sauerkraut mixture looks dry, about 2 hours more.
- Remove roast from oven and allow to rest in a warm area before slicing, about 10 minutes.
Nutrition Facts : Calories 243.8 calories, Carbohydrate 12.5 g, Cholesterol 79.6 mg, Fat 9 g, Fiber 4.8 g, Protein 28 g, SaturatedFat 2.9 g, Sodium 971.5 mg, Sugar 6.2 g
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- Sprinkle pork roast with salt and pepper. Melt butter in 5-quart ovenproof saucepan or Dutch oven until sizzling; add pork roast. Cook over medium heat, turning several times, 7-9 minutes or until browned.
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- If you’re using a roast, slice it into 3/4-inch thick pieces and season with salt, pepper, and paprika. Put in a sealed container and marinate for 2 hours.
- Add the sauerkraut to a pot and cover with water. Bring to a boil. Remove from heat and drain. Add to the pot with the sauerkraut: 2 cups of water, Vegeta (or substitute spices), bay leaves, 1/4 teaspoon black pepper, and allspice. Simmer for 30 minutes.
- Meanwhile, saute the onion in 1 tablespoon oil over medium-high heat until it just begins to brown. Add the onion and the carrot to the sauerkraut.
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4.8/5 (183)Category PorkCuisine DinnerTotal Time 6 hrs 47 mins
- Preheat oven to 325F, rack in the middle. Pat the pork dry and sprinkle the entire roast with salt, pepper and smoked paprika. Heat a large non-stick pan over medium-high heat and add in the olive oil. When the olive oil starts to simmer carefully place the pork roast in. Sear on all sides until golden brown – ~5-8 minutes per side.
- In a lidded 6qrt Dutch Oven place the sauerkraut all over the bottom. Sprinkle over the caraway seeds, onions, apples and brown sugar. Place the seared pork roast on top nestling it in the sauerkraut. If you’ve drained yours sauerkraut, add the water. If you did not you do not need the water. You want at least a cup of liquid in the pot.
- Cover tightly with a lid and bake for about 2 hours or until a meat thermometer reads between 145F-150F. While it’s cooking check the pot to ensure that it’s not drying out. If needed, add more water. I have never had to but I always add at least a cup of liquid. Remove from the oven once the thermometer reads 145F-150F. Carefully remove the roast from the pan and place on a cutting board covering loosely with foil.
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Estimated Reading Time 2 mins
- Lightly salt and pepper both sides of the pork roast. When Dutch Oven is heated, brown roast on both sides for about 3-4 minutes per side.
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- Spray your Instant Pot liner with olive oil cooking spray. Turn on saute function on your pot. Add the pork and the seasonings and stir to coat, searing the pork just long enough to get the seasonings to stick.
- Stir in one of the cans of sauerkraut, lock the lid in place and cook on manual (or pressure cook) for 30 minutes. When cooking is complete, let the pressure naturally release (meaning do nothing until the pressure releases on it's own).
- Drain the liquid from the remaining can of sauerkraut, stir that into the cooked pork and heat through on saute (this takes just a minute or two). Serve!
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- Place the meat, fat side up, into the pan and sear for at least 4 minutes to get good caramelization on the surface.
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- In a large bowl, combine the apples, onion, caraway seeds (if using), sauerkraut, 1/4 teaspoon of the garlic powder, and 1/8 teaspoon of black pepper.
- Transfer the sauerkraut mixture to a medium roasting pan, leaving behind any juices that accumulated at the bottom of the bowl. Push the mixture to the edges of the pan, leaving the bottom middle of the pan empty.
- Sprinkle the roast all over with the salt and with 1/2 teaspoon of garlic powder and 1/4 teaspoon of black pepper. Place roast fat-side-up in the cleared middle of the roasting pan.
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- Cut the pork (into chops or thick strips as shown above), trim any excess fat and generously season with salt and pepper.
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