Pa Dutch Pork And Sauerkraut Recipes

PENNSYLVANIA-STYLE PORK ROAST

Steps:

• In a small bowl, combine the first five ingredients; rub over roast. Place roast fat side up in a Dutch oven. Combine sauerkraut and sugar if desired. Spoon sauerkraut and sausage over and around roast. , Cover and bake at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 160°. Let stand for 15 minutes before slicing.

PENNSYLVANIA DUTCH PORK AND SAUERKRAUT

Steps:

• Preheat oven to 350 degrees.
• Rinse pork and place in large roasting pan.
• Sprinkle with salt and pepper to taste.
• Cover with 1/3 of the sauerkraut.
• Cover roasting pan and put in oven for 1 1/2 hours.
• Remove from oven and add another 1/3 of sauerkraut.
• Cover and put back in oven for another hour.
• Remove from oven and add the remaining sauerkraut.
• Cover and put back in oven for another hour.
• Remove from oven and enjoy! Mashed potatoes are a must with this dish.

PAP'S PORK AND SAUERKRAUT

Steps:

• Melt the butter in a large Dutch oven over medium-high heat. Add the onion and cabbage, season with a large pinch of salt and cook until the vegetables begin to melt and break down, 10 to 12 minutes. Stir in the cider, beer, red pepper flakes, coriander, pureed sauerkraut and ham hock. Bring to a simmer and cook for 30 minutes to let the flavors meld.
• Nestle the pork and sausage in the Dutch oven and continue to simmer for 45 minutes, until all of the meat is cooked through and tender. After 45 minutes, remove the ham hock, pork and sausage to a cutting board. Slice all of the meat and add it back into the pot. Mix in the parsley and mustard and additional salt and pepper, if needed.

PORK AND SAUERKRAUT

Steps:

• Preparation -.
• Place the pork roast in a Dutch oven or other large, deep, heavy pan. Add about 1 cup water and black pepper. Cover and cook over low heat for about 2 hours. Mix the sauerkraut, applesauce and brown sugar together. Pour the mixture in to the pan, over the pork roast. Cover and simmer for about 1 to 1-1/2 hours longer or until the pork is tender and falling apart.
• This can also be roasted in the oven, in a covered roasting pan. Set the oven temperature to 350º and roast for about 2 hours. Add the sauerkraut and other ingredients, lower the oven temperature to about 300º, and roast for an additional 1 to 1-1/2 hours. This is also a good crockpot meal. Just add all the ingredients at once and cook on the low setting for about 7 hours.

PENNSYLVANIA DUTCH PORK CHOPS

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium heat; brown pork chops on both sides. Using a slotted spoon, transfer to an ungreased 13x9-in. baking dish., Combine pineapple juice, ketchup, vinegar, honey, mustard and salt; add to drippings. Cook and stir until mixture comes to a boil. Pour over chops. , Bake, uncovered, until a thermometer reads 145°, 15-20 minutes. Let chops stand 5 minutes before serving., In a small saucepan, combine cornstarch and water; stir in pan juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with pork chops.

SLOW COOKER LANCASTER COUNTY PORK AND SAUERKRAUT

Steps:

• Cut pork loin, if necessary, to fit in the slow cooker. Season with caraway seeds, and salt and pepper to taste. Pour sauerkraut over the roast.
• Cook on High for 1 hour, then cook on Low for 5 to 6 hours. Internal temperature of the roast should be at least 145 degrees F (63 degrees C).

PA DUTCH PORK AND SAUERKRAUT

Steps:

• brown chops or roast. Put meat in baking pan, sprinkle soup mix (I only use about 1/2 the package) and brown sugar on top.
• Put chopped onions and apples on top of meat. Add sauerkraut with juice on top. Pour apple cider vinegar over everything. Bake at 350 for 40 mins or meat is cooked. Serve with mashed potatoes.