Mar 06 2017
I love sauerkraut. I was practically raised on it, with heaps of the stuff accompanying many meals at my grandma’s. And while I admit, as a child I turned my nose up to it more often than not, I’m always finding new ways to enjoy it as an adult. This method of tossing it into a slow cooker to become even softer and more delicious as it acts like a blanket to the pork chops has got to be my new favourite. That is, until I find another great sauerkraut recipe.
- 4 bone-in pork chops (the thicker the better!) $8.39
- 2 tablespoons butter $0.26
- 1 tablespoon olive oil $0.11
- 1 teaspoon ground coriander $0.16
- 1 teaspoon ground fennel $0.19
- 1/2 teaspoon salt $0.01
- 1/2 teaspoon black pepper $0.01
- 2 cups sauerkraut $1.74
- 2 tablespoons fresh dill, chopped $0.12
Total cost $10.99
Cost per serving $2.75
1.) In a small bowl combine the coriander, fennel, salt and pepper. Mix well and then rub the seasoning onto both sides of each pork chop.
2.) Lightly rinse the sauerkraut. You don’t want to rinse it completely, but if you place it in the slow cooker with the brine, the entire dish will be too salty to eat. When done rinsing, squeeze the sauerkraut of much of its moisture. Place sauerkraut in a large bowl and add dill. Combine well and then place half of the sauerkraut into the bottom of a slow cooker.
3.) Melt butter and olive oil together in a skillet set over medium-high heat. When hot, add pork chops and sear for about 2 to 3 minutes on each side. As each pork chop is browned, place it on top of the sauerkraut in the slow cooker. When all chops have been browned, spread the remaining sauerkraut over top of them.
4.) Place the lid on the slow cooker and cook on low for 6 hours, or on high for 3 hours.
5.) Serve and enjoy!