For as long as I can remember, my mom made pork and sauerkraut. It was always just there, something that we ate every now and again, and I never questioned it – even though I thought it was icky for a long time. I never questioned how it was made and never attempted to make it.
But after being away from home for so long, I started craving it. I developed a love for all things sauerkraut, and sought it out abroad in Alsace and at the little Christmas market stand in Amiens.
It was my number one request upon arrival in Wisconsin, and I’ve been making it as much as I can now that I’m home.I pretty much forced my husband to start liking by making it over and over. And, now he thinks it’s delicious. At least, I think he thinks it’s delicious. Either way. It is.
The one thing that I didn’t love about my mom’s recipe is that it took all day to cook on the stove, and while that’s usually fine, especially since I’m home most days, it’s just not always feasible. So a few weeks back, we decided to give it a try in the slow cooker, and it turned out amazing. Maybe almost better than the original recipe. And, I say almost because everything tastes better when your mom cooks it.
This is the perfect meal for a cold winter day. Speaking of winter. Is it ever going to arrive? Because there’s no snow on the ground yet and tomorrow is Thanksgiving. I’m so confused. Either way, you’re going to need a nice, warm recipe eventually, and this is it.
- 1 packet brown gravy mix
- 3 cups water
- 4 large pork chops (about 1 – 1 1/2 pounds)
- 1 32-ounce bag sauerkraut
- 1 apple, cored and sliced
- 1 large sweet onion, sliced
- In a small bowl, whisk together the water and gravy mix. Add the mixture and remaining ingredients to a slow cooker.
- Cook on high for 4 – 6 hours, or until pork is tender and cooked through.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg