What if the pork is slightly pink?

As long as a meat thermometer registers at least 145°F, they are done. The FDA used to recommend at least 160°F but they have since revised their food safety guidelines. Make sure to check in the thickest part of the meat but not against the bone.

Why is my sauerkraut too salty or sour?

I prefer to buy the refrigerated bag of sauerkraut. And I always rinse and drain the package to remove some of the salt. If you use canned or jarred sauerkraut, read a few of the labels of different brands. The sodium amounts do vary. And to avoid very sour sauerkraut, I always add a bit of sweetener; brown or regular sugar, or even honey or syrup, depending on the recipe.

What are some good side dishes to serve with the Slow Cooker pork chops?

I served this dish with mashed potatoes and the carrots for my husband and mashed cauliflower and Blackened green beans for me for me. You could also make some different dishes on the stovetop such as Charred Brussels Sprouts , Pan Fried yellow squash or Marinated Broccoli.

Can I cook the pork chops on high?

Yes, but cooking on low gives the most tender results. Cooking on high works if you’re short on time, but the pork may be slightly firmer.

Crock Pot pork chops and sauerkraut ⋆

Description

These Crock Pot Pork Chops and Sauerkraut are everything you are looking for in an easy, delicious dinner. It has slow cooked tender pork, tasty vegetables and sweet and savory sauerkraut. And the juices make the very best gravy.

Ingredients

Units Scale

4 pork chops, bone-in, 3/4 inch thick
1 tablespoon olive oil
16 ounces sauerkraut, rinsed and drained
12 ounce baby carrots or 3 cups chopped orange carrots
1 small onion, sliced
1 tablespoon Worcestershire sauce
1 bay leaf
3/4 cup beef broth, low sodium
1/4 cup brown sugar*
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried thyme
2 teaspoons Umami seasoning *
1-2 tablespoons cornstarch, flour or Arrowroot powder (optional for gravy)

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Instructions

Heat olive oil in a large skillet over medium heat. Place chops in pan and cook chops for about 3 minutes per side and they are browned.
Place all vegetables in bottom of crockpot.
Place pork chops on top. In large measuring cup, stir together the seasonings, Worcestershire sauce and beef broth and pour over pork and vegetables.
Combine the sauerkraut and brown sugar and place on top of pork and vegetables.
Place lid on top and cook for 6-8 hours on low. At the 6 hour mark, test the pork with an internal meat thermometer and it should register at least 145°F. Cut into one of the pork chops. If it feels tender and the fork easily goes through, it is done. If the pork still feels a bit firm, then it is not tender enough and should be cooked for another hour or so.
Remove pork chops to rest for 5 minutes to allow juices to remain in the pork. Remove vegetables and sauerkraut to a bowl. Discard bay leaf. Cover both with aluminum foil if making gravy.
To make gravy: remove 2 cups of liquid to a saucepan. Remove 1/4 cup liquid to a cup and stir in the cornstarch, flour or arrowroot. Whisk well, pressing out any lumps. Pour this "slurry" into the saucepan and bring to a low boil. Simmer 1-2 minutes to thicken gravy. Add a bit more liquid to thin or 2 teaspoons of thickener to thicken gravy.
Serve pork chops with vegetables, sauerkraut and gravy drizzled over chops, if using.

Notes

*I use sugar free brown sugar to lessen the sugar content.

*If you don't have Umami seasoning, try adding 2 teaspoons tomato paste, 1 teaspoon paprika and 1 teaspoon Italian seasoning.

*Leftovers: Store vegetables and sauerkraut together in an airtight container in the refrigerator for up to 3 days. Store the pork chops in an air tight container. Reheat on stovetop separately, since the veggie and kraut may reheat at different time as pork and you don't want pork to dry out. Add a bit more broth to pan and heat on low for about 3 minutes or until hot. If you have leftover gravy and only want it over the pork, then store with the pork. Or you can store in a separate container.

To freeze: Store pork, vegetables, gravy and sauerkraut in an airtight container for up to 3 months. Defrost overnight in the refrigerator. Reheat pork separately, as suggested.

Nutrition is an estimate from Nutrifox.com.

Nutrition

Serving Size: 1
Calories: 322
Sugar: 5 g
Sodium: 1059 mg
Fat: 14 g
Carbohydrates: 14.7 g
Fiber: 6.4 g
Protein: 35 g
Cholesterol: 107 mg