How To Cook Pork And Sauerkraut In A Dutch Oven - How To Cook
Oven Roasted Pork and Sauerkraut Recipe Savoring The Good®
How To Cook Pork And Sauerkraut In A Dutch Oven - How To Cook. Season with salt and black pepper. Heat the remaining oil and cook the onions with a pinch of salt for about 2 minutes, stirring often (2).
Oven Roasted Pork and Sauerkraut Recipe Savoring The Good®
Cube chops, sprinkle with pepper and saute cubes in olive oil in dutch oven until browned, add chopped onions and pressed garlic until translucent. Remove the pork to a clean plate and saute the onion and the apple in the pan. Add additional broth or water if the pot gets too dry. Place pork roast in a large roasting pan. Stir the kraut around the pork occasionally as it cooks. About 5 minutes per side. Sear the pork for at least 4 minutes. Brown on each side for about 3 minutes per side. Season with salt and black pepper. Cook for 5 minutes, often stirring, until the vegetables are slightly softer.
Cook for 5 minutes, often stirring, until the vegetables are slightly softer. About 5 minutes per side. Add the paprika, stir, then add water. Rinse pork roast, and pat dry, generously sprinkle it with salt and pepper and rub in all over the roast. Deglaze the pan, scraping up the pork bits. Add the remaining chopped veggies, mix well, scraping the bottom of the pan as well. Mix the sauerkraut, water, gravy mix and caraway seeds (if using) in a large mixing bowl until combined. Add sauerkraut, apple slices, caraway seed, brown sugar and pepper, mix thouroughly. In a heavy bottom pan (like a dutch oven), add the oil. Cube chops, sprinkle with pepper and saute cubes in olive oil in dutch oven until browned, add chopped onions and pressed garlic until translucent. Cover and cook until the pork is tender and falling off the bone, about 3 to 4 hours.
