Sauerkraut Roasted Pork with Apples

Even if you’re not a sauerkraut fan, you have to try this. The roasting mellows out the flavour and you end up with a tangy and rich cabbage side dish that is both buttery and delicious. This recipe works really well with almost any cut of pork; ribs, a roast, chops, or pork steaks. If you’re using a large roast, double your quantity of sauerkraut or add 1 cup apple cider vinegar to ensure you have enough liquid for a long slow cook time.

In a large baking dish or roasting pan, layer bottom with half of the chopped onion. Next, layer on the potato slices, smear with dijon mustard and then sprinkle with salt & pepper, sliced garlic & chili flakes. The next layer is the apple slices and then the remaining onions and chicken stock. Place pork on top, sprinkle with additional salt & pepper, and then top the whole thing with the sauerkraut (including juice) spreading it evenly over everything. Add chunks of butter and bake covered at 350 for up to 5 hours depending on cut of pork used. Even with relatively thin chops, bake at least 1 hour so that meat is falling apart tender & sauerkraut is mellow and buttery. The longer the cooking time, the better the dish will be.

Prep Time: 20 minutes

Cook time: 1 to 5 hours

Total time: 1 hour 20 minutes to 5 hours

Yield: 4 to 6 servings