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Boneless Pork Chops & Raw Sauerkraut
As fall approaches, there is nothing better than utilizing your Raw Sauerkraut in a delicious slow cooked meal. For me, the best part is watching everyone's reaction when they enter my home – the house is filled with an amazing aroma which jump starts their taste buds! So get out your slow cooker and follow these easy steps to “wow” your family and guests.
2 Quarts Raw Sauerkraut
6 Boneless Pork Chops
3 cups Chicken Stock
1 large Vidalia Onion
8 cloves of garlic, chopped fine
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Freshly Chopped Parsley, or ½ Tbsp dried parsley flakes
Sea Salt and Fresh Ground Pepper to taste
In a medium-sized skillet, add one tablespoon of the olive oil and the boneless pork chops. On high heat, brown each side of the chops being sure to work quickly to avoid over cooking the meat. Browning the pork chops will aide in moisture and flavor retention.
After each chop has been browned, remove from skillet and place them on the bottom of your slow cooker/crock pot. Keep all drippings in this skillet and set aside for later use.
Empty your two quarts of raw sauerkraut into a colander over the sink and rinse thoroughly while stirring the kraut. Shake off any excess water and empty kraut into your slow cooker being sure to cover the pork chops.
Cutting your large onion in half, slice your onion to produce long strips. Scallions should also be sliced long ways mirroring the Vidalia onion.
Using the same skillet the chops were browned in, combine remaining olive oil, onions, scallions and chopped garlic. Over medium heat, sauté the mixture until the flavors have blended well and the onions become translucent, about 5 minutes.
Empty the onion mixture, drippings and all, into the slow cooker. Add salt and pepper to taste. Using a wooden spoon, stir the kraut and onion mixture leaving the pork chops to rest at the bottom. Add the chicken stock to your slow cooker, giving the kraut one additional stir prior to placing the lid atop the cooker.
If you are prepping your meal in the morning for your evening dinner, set the slow cooker to Low Heat and allow to cook for 8 to 10 hours. If you are making this meal mid-day, set the slow cooker to High Heat and allow to cook for 3 to 5 hours. If able, occasionally stir the meal while it cooks, about once an hour.
Serve this dish with a side salad; or place atop mashed potatoes or buttered egg noodles. Makes approximately six servings.
The Canning Diva