It’s a family tradition to have pork and sauerkraut for our New Year’s dinner. My father-in-law would make a big pot of it and family members would eat the sauerkraut so that they would have good luck for the new year. Since he died two weeks ago, I offered to make it this year.
I made some changes to how it was cooked. First of all I made it in my slow cooker instead of in a big stock pot. I also roasted potatoes instead of cooking the potatoes in the slow cooker with the meat and sauerkraut. Hubby loved it and was impressed because it didn’t have the bitter/sour taste you usually associate with sauerkraut. He even took some to work with him to share with his co-workers.
The boys did taste the sauerkraut so they would have good luck but being kids didn’t really like it. At least they tried it which is better than on New Year’s Eve. I made fish for supper. The fish was cooked with olive oil and a seasoning mix from one of my Foodie Pen Pals. Hubby loved it but the boys wanted to give me excuses on why they could not eat it. They still had to eat it but it was interesting on what excuses they came up with. The best one is their brain was going to explode since I told them fish is brain food.
Now onto the recipe:
Pork and Sauerkraut in the Slow Cooker
Stars of the recipe:
- 1 -2 lbs. pork roast
- 16 – 32 oz. of sauerkraut (depending on how much pork you have)
- 1 big carrot or 2 small carrots, peeled and cut into small pieces
- 1 apple, peeled and cut into small pieces
- 1 – 2 Tbsp. brown sugar
- Salt and pepper to taste
- Drain and rinse the sauerkraut several times to remove the brine.
- Place the pork roast in the bottom of the slow cooker. (Mine is 5 qt.) Sprinkle salt and pepper on the pork roast.
- In a small mixing bowl, combine the rinsed sauerkraut, apple pieces, carrot pieces, and brown sugar.
- Place the sauerkraut mixture on the pork roast.
- Cook on low for 8 to 10 hours or on high for 4 to 5 hours.
- Shred the pork and combine with the sauerkraut.
- Enjoy with boiled potatoes, mashed potatoes, or roasted potatoes (just serving suggestions)!
I knew we were going to have pork chops for dinner but I did not know how I was going to fix them. As I was driving home that night, a light bulb went off in my head. “Why don’t I make them like the baked chicken nuggets we had a few weeks prior?”
I like the simplicity of the recipe and how it is healthy for you. My husband raved about it so I’ll say it was a success!!!
Breaded Baked Pork Chops
Stars of the recipe:
- 4 boneless pork chops, cut in half
- salt and pepper to taste
- 2 tsp. Extra virgin olive oil
- 6 Tbsp. whole wheat bread crumbs (I got mine at Whole Foods. Use regular if you can’t find the whole wheat or make your own.)
- 2 Tbsp. panko
- 2 Tbsp. Parmesan cheese
- 2 tsp. Italian seasoning
- olive oil spray
- Preheat oven to 425 degrees Fahrenheit.
- Spray a baking dish with olive oil spray. (9 by 13 rectangular)
- Put Extra Virgin Olive Oil in one bowl and breadcrumbs, panko, Parmesan cheese and Italian seasoning in another bowl.
- Season the pork chops with salt and pepper. Dip in the Extra Virgin Olive Oil making sure to get all sides evenly coated.
- Dip in the breadcrumb mixture until it’s coated. Place in the baking dish.
- Repeat with the other pieces of pork chops.
- Spray the top with olive oil spray.
- Bake for 20 minutes or until the internal temperature reaches 145 degrees. (Turn once while baking)
- Enjoy! (We had ours with baked sweet potato and steamed broccoli.)
My husband loves Chinese food and had been craving some when I had planned to make stir fry. So he was excited when I told him that was for dinner.
Since I don’t have much time to cook dinner before I need to have it on the table, I cut the pieces smaller especially the broccoli. My husband does not like broccoli but ate it when I cut it into smaller pieces.
During dinner, the Wee One made chopsticks out of two spoons so he could scoop up the food better. It as so funny! (I wish I got a picture of how he was eating dinner.)
This meal can be adapted to your likes.
Pork (or Chicken) Stir Fry
Stars of the recipe:
- 1 lb. pork chops or chicken, chopped into smaller pieces
- 3 c. vegetables, diced into smaller pieces (Examples: celery, carrots (peeled first), onions, peas (do not dice), broccoli) – Use your imagination and clean out your vegetable drawers
- 1/4 c. soy sauce (I used low sodium.)
- 2 Tbsp. ground ginger
- 1 Tbsp. granulated garlic or 2 Tbsp. minced garlic
- 2 Tbsp. extra virgin olive oil
- Heat up 1 Tbsp. of oil in a saute pan on medium heat.
- Once the oil is heated up, add the pork or chicken. Cook the pork or chicken until no longer pink. (5 to 10 minutes)
- Once the pork or chicken is cooked, remove from the pan. Tent a piece of foil over it to keep it warm.
- Add another 1 Tbsp. of oil to pan. Add the diced veggies except for the peas. Cook until softened. (5ish minutes)
- Place the pork or chicken back in the pan with the veggies. Add the peas, soy sauce, ginger, and garlic. Cook for a few minutes longer.
- Serve over rice.
- Enjoy with a fortune cookie!