Pork with apples and sauerkraut

    (16)
    1 hour 45 min

    The sweetness of apples, brown sugar and juniper berries compliment the sauerkraut in this hearty all-in-one pork dish.


    13 people made this

    Ingredients
    Serves: 4 

    • 4 rashers streaky bacon, cut into 2cm pieces
    • 1 onion, chopped
    • 1 (500g) jar sauerkraut, drained
    • 1 1/2 tablespoons dark dark brown soft sugar
    • 1L chicken stock, plus more if needed
    • 3 potatoes, quartered
    • 1 large Granny Smith apple, cored and sliced
    • 12 juniper berries
    • 6 whole black peppercorns
    • 2 whole cloves
    • 1 sprig fresh parsley
    • 1 bay leaf
    • 4 (170g) boneless pork chops, 1cm thick
    • 450g Polish sausage, cut into 5cm pieces

    Method
    Prep:25min  ›  Cook:1hr20min  ›  Ready in:1hr45min 

    1. Place the bacon in a large, deep saucepan or casserole pot, and cook over medium-high heat, stirring to turn pieces occasionally, until evenly browned, about 10 minutes. Drain the bacon pieces on kitchen paper. With another piece of kitchen paper, wipe the bacon dripping out of the pan but keep as much of the brown bits as possible. Stir in the sauerkraut, dark brown soft sugar and chicken stock, stirring to dissolve the sugar. Add the potatoes and apple slices.
    2. Place the juniper berries, peppercorns, cloves, parsley and bay leaf into a small square of muslin, and tie the ends together to make a spice bag (or place the spices into a stainless steel tea ball). Place the spice bag into the pot, and add the pork chops and sausage pieces. Add more chicken stock, if needed, to just cover the ingredients. Bring to the boil, reduce heat and simmer until the potatoes are very tender, about 1 hour.
    3. To serve, use a slotted spoon to remove the sauerkraut, potatoes and apple slices to the centre of a serving platter. Arrange pork chops and kielbasa pieces around the outside of the platter.

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    Reviews & ratings
    Average global rating:
    (16)

    Reviews in English (12)

    mrshogan
    0

    Not good. I threw most of it out.  -  30 Jun 2017

    by
    25

    I gave this 5 stars because it's the real thing, just like I had in France! I made some changes because of what I had on hand. I used a 32-jar of sauerkraut, a golden delicious apple, no juniper berries, no pork chops and no fresh parsley. Instead of making a spice bag, I just added freshly ground black papper, one shake of ground cloves, and a teaspoon of dried parsley flakes directly into the pot. I used hot dogs for the meat, added the cooked bacon, and used about 8 peeled and quartered red potatoes, let it simmer about an hour and a half, and it all came out delicious. Great recipe! Thanks 4Nancy! Next time I'll follow the recipe exactly.  -  06 Jun 2010  (Review from Allrecipes US | Canada)

    by
    20

    I found that by the time my potatoes were finished cooking, the pork was very dry. I omitted the apple and juniper berries and used ground pepper and cloves instead of whole. I put the chopped onion in with the sauerkraut, sugar, and broth and I crumbled the bacon and put it in 10 minutes before I took it off the stove. I think that I would make this again but without pork. It was very good with just the sausage and sauerkraut and potatoes. Also, I looove the taste of sauerkraut so I think I will add more next time and omit the brown sugar to keep it tart.  -  28 Jun 2010  (Review from Allrecipes US | Canada)

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