Pork and Sauerkraut
This taste just like a stuffed green pepper. Wonderful for cold winter nights. A comfort food for our family. We serve it with Corn Bread.
This mixture can be used for caramel apples or kept warm in your slow cooker and used for dipping sliced apples.
Pork Chops 2 – Easy recipe for slow cooked tender and juicy pork chops
A tasty family favorite for a cool winter evening! Sweet and sour notes create a harmonious combination! A great variation is to use ground pork sausage (cooked and crumbled) in place of the pork medallions for a side dish instead of a main meal. Leftover sauerkraut (if there is any!) is awesome on grilled Ruben sandwiches.
- 6 boneless pork tenderloin medallions
- 1 Can 28 oz sauerkraut
- 1 Cup light brown sugar
- 2 Teaspoons course ground black pepper
Spray crock with non-stick cooking spray.
Layer half of the sauerkraut, brown sugar, and pepper. Place pork medallions over base layer. Layer remaining sauerkraut, brown sugar and pepper over pork.
Cook on HIGH 4 hours. Serve over mashed potatoes.
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