A couple years ago, my hubby got a Crock-Pot for Christmas. We’d never had one, and he was really excited about getting it. We’ve done some really good recipes, and it’s so handy. If you’re super-busy, you can prep the ingredients the night before and put them in the Crock-Pot the next morning before work. A delicious meal will be waiting for you when you get back home. Or, you can prep the ingredients the day of the meal, and as long as you have the Crock-Pot loaded and set by a certain time, you’re good to go.
While on our mini-vacation to the mountains a couple weeks ago, our friend’s mother mentioned an easy Crock-Pot recipe that sounded really interesting.
So, I made a mental note to try it. (Really, it was so easy, I didn’t even have to write it down.)
Basic Prepping Instructions:
- I used four boneless pork loins. I seared them in a pan, quickly on each side.
- Drain the sauerkraut. I used a “big jar” of “regular” sauerkraut. I didn’t use the Bavarian Style with Caraway for this recipe, but you could.
- Slice the onion. I used a medium-sized yellow sweet onion.
- Slice the apples. I cored them, but left the peels on, and I used three medium Granny Smith Apples.
Basic Layering & Settings:
- Put a little sauerkraut in the bottom of the Crock-Pot.
- Put in two pieces of pork loin. (They fit nicely side-by-side on top of the sauerkraut.)
- Put in a layer of onion.
- Put in a layer of apples.
- Put in more sauerkraut.
- Put in last two pieces of pork loin.
- Layer onion, apples, and sauerkraut.
- If you have extra stuff, put that in on top or around.
- Set on Low for 8-hours.
- Table-mounted metal vice
This recipe turned out so yummy!! I was amazed! I knew it would be good, because I love sauerkraut, pork, apples and onions, but I had no idea how nicely the flavors would play off of each other!! Granted, if you don’t like sauerkraut, this isn’t the recipe for you. If you do like sauerkraut, this will be even more amazing that you can imagine.
So, what’s up with the Optional Requirements?
Well, normal prepping time for this recipe would probably take about 10 or 15 minutes, depending on your searing, slicing and knife-wielding abilities. For some reason, the jar of sauerkraut I had would NOT open. And, I’m not a wussy when it comes to opening jars. I’m actually really good at it, and I sometimes put my hubby to shame.
There’s a trick to it. If you thump a stubborn jar just right on the bottom with the heel of your hand, it will ‘pop’ it enough to open it. I’ve never had a problem. Ever. Plus, we have not one, but two screwy-louies! (Those rubbery jar opener thingies.)
Righty tighty; lefty Lucy.
This jar-lid would not budge! I didn’t prep the stuff the night before, because I didn’t want the apples to brown in the fridge, and all Claire and I had to do yesterday was get to the Library on time. I hadn’t figured in a 30-minute battle with a blasted jar of sauerkraut into my prep time.
Thoughts of breaking the jar crossed my mind. Then, I thought about how mind-numbingly frustrating picking shards of glass out of sauerkraut would be if the jar didn’t break cleanly. I was at a loss. I actually hurt my hand, I was trying so hard to open it. The only other sauerkraut I had in the house was a smaller can of the sweeter Bavarian kind. A) The can was too small for this meal, and B) I didn’t want to use the sweet sauerkraut in a dish that would be made sweet by apples, and C) I was running out of time!
So, I took the jar downstairs to the workshop. I put it in the table-mounted metal vice. As soon as I clamped the c-clamp on the lid to get some leverage, it popped the seal.
Home-improvement meets Crock-Pot Cuisine. Who knew?
So…if you’re looking for an interesting recipe that should be nice and easy, you should try this. The result really was amazing.