Since I picked the slow cooker beef stroganoff recipe for last week’s meal, I let my partner in crime choose our Crock Pot dish for this week. He picked something from a Prevention magazine slow cooker recipe book called “Sauerkraut Meal.” The name really cracks me up for some reason, but I digress. Here are the ingredients:
2 cups low sodium barbecue sauce
1 cup water
2 lbs. lean pork chops, trimmed of fat
2 lbs. sauerkraut, rinsed
The directions called for mixing together the barbecue sauce and water, then combining the sauerkraut, pork and sauce in the slow cooker and cooking on low for 8-10 hours. I had found a nice package of boneless pork chops, about 1-inch thick, on special at the grocery store, but it was only a 1 lb. package. With only two people to feed, I didn’t think I needed another package of pork. I did, however, use all of the sauerkraut, mainly because I would probably just let the other half of the bag sit in my fridge until it was time to toss it. We used Cattlemen’s barbecue sauce, and I peeled a few Yukon gold potatoes and tossed them in whole to go along with the rest of the dish.
Once again, I didn’t think this dish needed to cook for 8 hours, because the pork was a little bit dry inside. I don’t know if my slow cooker is just super strength or if many of these recipes are wrong. It could also be the particular cut of pork, which is so lean. At any rate, it was still an easy, yummy dinner. The pork was fork tender but not falling apart, the sauerkraut was not quite as sour as it would be if I hadn’t rinsed it and mixed it in with the smoky barbecue sauce, and the potatoes were still in one piece, but creamy and delicious. I just love those Yukon golds.
Next time (if there is a next time), I think I’ll add a shot of hot sauce or some red pepper flakes to the pot to spice it up a bit. And I probably will only cook it for about 7 hours. I don’t see why one could not use a whole pork tenderloin in this meal in place of the pork chops, or skip the sauerkraut and add some broth for a more traditional “sauerkraut meal.”
Next week, I’m going for something more complex, with more seasonings. We’re looking at a recipe for Latin chicken with black beans and sweet potatoes that looks pretty good. Decisions, decisions…