Pork and sauerkraut

    (18)
    35 min

    A delicious combination of pork chops cooked with sauerkraut. It's prepared in a pressure cooker, so it's quick and simple to make. Perfect for any day of the week!


    19 people made this

    Ingredients
    Serves: 6 

    • 6 (1cm thick) bone-in pork chops
    • 2 tablespoons vegetable oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 800g sauerkraut, drained
    • 2 tablespoons dark brown soft sugar
    • 6 medium potatoes, peeled
    • 350ml water

    Method
    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. In a pressure cooker, cook pork chops in oil until lightly browned on each side; drain. Remove chops; sprinkle with salt and pepper. Add sauerkraut to cooker; sprinkle with dark brown soft sugar. Place pork chops and potatoes over sauerkraut; add water.
    2. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium and cook for 15 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduced.
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    Reviews & ratings
    Average global rating:
    (18)

    Reviews in English (16)

    by
    32

    I must admit to a bit of a bias; I grew up with this exact same recipe! These days, I use boneless country-style pork ribs so that I don't have to deal with the bones. Everyone loves this dish!  -  25 Jan 2008  (Review from Allrecipes US | Canada)

    by
    15

    This is a delicious recipe. The only change I made was to sub Mrs. Dash for the salt. Excellent pressure cooker recipe. Update - to speed up I started quartering the potatoes and cooking the pork chops till they are a little more done and then only cooking for four minutes when it gets up to pressure.  -  25 Feb 2007  (Review from Allrecipes US | Canada)

    by
    12

    I followed recipe except i used a 1 1/2 lb. pork loin then I added a can of pineapple with the juices.I actually injected some of the pineapple juice into the loin.cooking time was about a half hour.  -  09 Nov 2008  (Review from Allrecipes US | Canada)

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