"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pork and Sauerkraut Bake Recipe

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This recipe for Pork and Sauerkraut Bake, by , is from Abundance, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sylvia Buller Olson
Added: Thursday, March 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 to 5 pork chops or 2 to 3 lb pork roast
Cooking oil
2 large onions
2 apples
4 medium potatoes
3 to 4 c sauerkraut, not drained
1/4 c brown sugar
2 tsp or more craway seeds
Salt and pepper to taste

Directions:
Directions:
Preheat oven to 350 degrees. If using a pork roast, cook it by itself at 350 degrees for an hour before adding other ingredients. If using chops, brown briefly in a little cooking oil. Peel and slice the onions. Core and slice the apples or leave peel on if you desire. Peel and slice the potatoes.
Put half of the sauerkraut in a greased 9x13-inch pan or two quart casserole and add a little brown sugar and caraway. Top with (in order, and adding a little brown sugar and caraway after each layer) the onions, apples, potatoes, the rest of the sauerkraut and finally the chops or roast. Sprinkle on the remaining brown sugar and caraway.
Cover with foil and bake about 1/2 hour at 350-degrees. Remove cover and bake another 30 to 45 minutes or until potatoes are tender.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This can be cooked in a crock pot, as well. Before serving, transfer to a 9x13-inch pan and bake uncovered for 30 minutes.
This recipe reminds me of cold fall days when we'd come in from digging potatoes to Vera's sauerkraut dinners. (Actually, it was a good thing.)

 

 

 

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