Crockpot Porkchops with Sauerkraut and Apples...Foodie Friday...

My daughter and her husband and Mr. Vundervants are living in our building temporarily until they find a new home to purchase. It certainly has it's perks living so close to Mom & Dad. One of the perks is that you can buy a new cookbook at Cosco and bring it up to Mom's and Mom can be enticed to try a new recipe and cook your dinner. It is ironic that I own the crockpot and now she owns the cookbook. Why do I think my crockpot will be packing up and going to her new home? I certainly do not mind cooking and helping her out while she is teaching special education. The trade off is that I get to see Mr. Vundervants when they come to pick up their dinner. Not that Mr. Vundervants eats any foods other then chicken nuggets or Mac n Cheese. Vegetables are a green item that he thinks only dinosaurs eat.

Pork Chops with Sauerkraut and Apples sounded like a delicious recipe with a brown sugar base and Dijon mustard with sauteed onions. I found the recipe quick and easy and on a scale of 1-10 I would rate it 8. This dish is a comfort type food and best if served with mashed potatoes to soak up all the juices. If you like a meat and fruit combo taste then this is a recipe you may enjoy on a cold winters day. I thought the left overs were even better.


The book contains more then 400 recipes which is a bargain at Cosco for $14.99. My only complaint is the ingredient list is printed in green and the size of the print is small. I wear eyeglasses and found this a bit difficult to read.

Pork Chops with Sauerkraut and Apples

1/2 cup unsalted butter, melted (1 stick but I think you can use a little less)
4 Braeburn apples, peeled, cored, cut into 1/2 inch slices
1/2 cup Dijon mustard
1/2 cup light brown sugar
6 one inch loin pork chops (I squeezed 7 chops into the pot)
2 medium sweet onions cut into half moons
One 1-pound bag sauerkraut, rinsed and drained (I used sauerkraut in a jar)
1/2 cup apple juice

Pour half the butter into the insert of a 5-7 quart slow cooker.
Add apples and toss to coat.
Stir the mustard & sugar together in a small bowl and dot the apples with 1/4 cup of the mustard mixture.

Brush the pork chops with remaining mustard mixture & place pork chops over the apples.
Heat remaining butter in a large skillet over medium high heat and add the onions and saute until they begin to turn golden, about 15 minutes.

Add sauerkraut to the onions and stir to combine.
Spread the sauerkraut mixture over the pork and pour in the apple juice.
Cover and cook on high for 3 1/2 to 4 hrs on low for 6-8 hours, until pork is tender and cooked through.

Serve the pork chops with the apples and sauerkraut over mashed potatoes to soak up all the juices.

Makes 6 servings

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