Country Style Pork and Sauerkraut
Savor the comforting flavors of "Country Style Pork and Sauerkraut," a rustic dish that brings together tender, slow-cooked pork ribs and tangy, flavorful sauerkraut for a hearty, satisfying meal. This recipe shines with its simple yet impactful combination of ingredients, featuring caramelized onions, sweet diced apple, and fragrant caraway seeds that perfectly complement the richness of the pork. Slowly baked in a Dutch oven, the dish becomes meltingly tender as it absorbs the savory mix of chicken broth and spices. With just 15 minutes of prep time and minimal hands-on cooking, this classic one-pot recipe is ideal for cozy family dinners or special occasions. Pair it with creamy mashed potatoes or serve it alongside some crusty bread to soak up the delicious juices. Whether you're a fan of traditional comfort food or looking for a new way to enjoy pork, this recipe is sure to impress!
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Recipe Information
Ingredients
- 2 pounds Country-style pork ribs
- 2 cups Sauerkraut
- 1 Apple, peeled and diced
- 1 Yellow onion, sliced
- 2 tablespoons Brown sugar
- 1 teaspoon Caraway seeds
- 1 cup Chicken broth
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 Bay leaf
Instructions
Preheat your oven to 325°F (163°C).
Heat the vegetable oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat.
Season the pork ribs on all sides with salt and black pepper.
Sear the pork ribs in the hot oil until they are browned on all sides, about 2-3 minutes per side. Remove the pork from the pot and set aside.
In the same pot, add the sliced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Add the diced apple, brown sugar, and caraway seeds, stirring to combine. Cook for an additional 2 minutes.
Stir in the sauerkraut and chicken broth, then place the bay leaf in the pot.
Return the seared pork ribs to the pot, nestling them into the sauerkraut mixture.
Cover the Dutch oven with its lid and transfer it to the preheated oven.
Bake for 1 hour and 45 minutes to 2 hours, or until the pork is fork-tender and the flavors are well combined.
Remove the bay leaf before serving.
Serve the pork and sauerkraut warm, accompanied by mashed potatoes or crusty bread if desired.
Nutrition Facts
Calories |
3160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.6 g | 311% | |
| Saturated Fat | 79.4 g | 397% | |
| Polyunsaturated Fat | 18.0 g | ||
| Cholesterol | 737 mg | 246% | |
| Sodium | 5452 mg | 237% | |
| Total Carbohydrate | 56.6 g | 21% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 37.1 g | ||
| Protein | 189.4 g | 379% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 267 mg | 21% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3278 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
