I keep hearing that I need to start posting recipes again, but I just haven’t been super creative in the kitchen lately. This is something I tried last week, though, and got rave reviews (aka seconds and thirds) from every. single. person. in the house — which never EVER happens!
I found the original version (a sort of casserole for the oven) in one of the Mennonite cookbooks (I think in More With Less). Tommy and the kids were okay with it, but I really hate pork chops because of their texture. The original (casserole) version yields a pork chop that requires cutting into pieces (eew — too chewy for me!), but the crockpot version I made last week yields a tender, shredded meat and juices that sit really well on a bed of mashed potatoes with a side of sauteed broccoli.
Also, I just sort of threw in whatever I had, so the measurements are approximate and could easily be adjusted to whatever you happen to have on hand. Hope you enjoy it as much as we did!
Slow-Cooker German Pork Chops
5 small (but thick-cut) boneless pork chops
1 cup sauerkraut with a little juice
1/2 cup raw apple cider vinegar
1 tbsp brown sugar
Seasonings to taste: salt, pepper, garlic salt, caraway seed
Cook on low 6-8 hours, then serve with mashed potatoes and a vegetable side.
Something else you could try — this was Tommy’s suggestion — is to add some kind of thickener and make a gravy out of the juices. It was great just like this, but we may try that next time, since Tommy has a huge obsession with gravy. If you try it first, let me know how it works out!





