Pork chops with sauerkraut and apples Heat a large, nonstick skillet on medium. Brown 4 well-trimmed pork loin chops (about 1 pound total) on both sides for 4 or 5 minutes.

Add onion, apple and fennel seeds; cook, stirring often, until onions are lightly browned, 7 minutes. Add wine to onions and apples in skillet; cook, stirring up browned portions. Stir in sauerkraut.

Place sauerkraut and pork in a roasting pan with one apple and a very light sprinkling of brown sugar. You don’t want to taste the sugar, but a small amount mellows the taste of the sauerkraut.

Ingredients 1 (1½-2 pound) pork tenderloin 1 tsp. kosher salt 1/2 tsp. black pepper 1/2 tsp. garlic powder 4 slices bacon, cut into 1-inch pieces 2 tbsp. salted butter 2 apples, unpeeled and ...

2 Granny Smith, Cortland, or Fuji apples, sliced 1 onion, sliced 1 cup apple cider 2 lb. bag sauerkraut Directions For easy clean-up, place a liner in your slow cooke r. Place pork in slow cooker.

Place sauerkraut and pork in a roasting pan with one apple and a very light sprinkling of brown sugar. You don’t want to taste the sugar, but a small amount mellows the taste of the sauerkraut.

Pour half of apple juice concentrate in measuring cup and add 1 1/2 cups water. Stir and pour over sauerkraut. Spoon remaining apple juice concentrate over top of casserole.

2 apples, unpeeled and thinly sliced 1 small yellow onion, thinly sliced 16 oz. sauerkraut 2 tbsp. light brown sugar 1 tsp. caraway seeds 1 tsp. dijon mustard Fresh parsley, for sprinkling ...

3 medium (about 11/2 pounds) tart apples, such as Granny Smith, peeled, cored and cut into thin slices 32 ounces homemade or store-bought sauerkraut, rinsed and drained 1 teaspoon caraway seeds Salt ...