Place the browned pork back in, bring the whole thing to simmer, cover and place in a 275 to 300 F oven to braise – until the pork becomes really tender. I followed your recipe with delicious results. Sprinkle with salt and pepper. This casserole is baked in the oven until the pork chops are fork tender for a meal your whole family will love! Baked Pork Chops and Sauerkraut Preheat oven to 350 degrees. Add apple, onion, caraway seeds and about 1 cup water. Sprinkle with salt and pepper to taste. With just 3 ingredients and 2 steps this family favorite recipe is an extremely easy slow cooked meal. Enjoy! Season both sides of pork chops with black pepper and garlic powder. By searing the meat you are caramelizing the outside of the roast giving it color along with flavoring. Preheat oven to 350°. The bone in will give you another layer of flavor but the boneless loin will be easier to carve. Either shred or slice the pork and serve with the sauerkraut … Rinse pork roast, and pat dry, generously sprinkle it with salt and pepper and rub in all over the roast. Otherwise use a pan to brown the pork and then transfer to a roasting pan, covered with aluminum foil to braise. Leave a comment below about this recipe and give it some stars by clicking the stars in this recipe card up above. Searing this pot roast locks in the juices and creates a good crust. I followed this recipe, and while the sauerkraut was fantastic -- the apples and onions added a new, but very welcome, flavor -- the pork was absolutely terrible. It makes the pork roast juicy and the sauerkraut is so tasty sweetened this way by the juices from the pork roast. Sauerkraut is one of my favorite things so I’m loving the sound of this! Cover the bottom of a large Dutch oven with the sauerkraut. Sprinkle with salt and pepper. https://www.tasteofhome.com/recipes/country-pork-n-sauerkraut Fill the plastic bag the sauerkraut came in about 3/4 full with cold water and pour into the crock (about 2 cups or so) Place the lid on the crock, set on low for 8 hours. This is an economical alternative to roast pork loin. Naturally, it was brought over to the US by immigrants and is alive and well, especially in Pennsylvania and the Midwest. Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. Spread a small amount of butter on the top side of the roast and then sprinkle with spices, salt and pepper. It’s one of those dishes that can cook in the oven while you’re helping kids with homework or doing other things. two 32 oz jars. Rinse pork and place in large roasting pan. If you are not wanting to take up oven space you can make this recipe for crockpot pork and sauerkraut or even a sous vide pork and sauerkraut. 3 lbs boneless pork shoulder or country style ribs, salt and pepper (use liberally, but to taste), 1 cup dark beer (malt forward, low bitterness) or cider to deglaze. Then she would add it to a frying pan filled with buttery golden brown onions and would fry it all together. Step 3. I suggest silver floss sauerkraut. Deglaze the pan, scraping up the pork bits. The tradition of eating pork and sauerkraut to ensure good luck for the New Year is prevalent in both Eastern Europe and Germany. Preheat your oven to 350 degrees and Spray a 9 x 13 casserole dish with nonstick spray. It’s also a one-dish meal that takes very little effort. Add the rinsed sauerkraut and 8 oz. The roast meat browns in the oven so no need to the braise the pork roast in advance. 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