It tastes much better than packaged sauerkraut and has so many health benefits. I use homemade sauerkraut to make this recipe. Good quality fermented sauerkraut is best. Our favorites are Braeburn, Fuji, Honeycrisp or Granny Smith Apples. Any type of apple will work in this recipe. Substitute pork chops with pork tenderloin, small boneless pork loin or pork ribs.Īpples. I prefer boneless pork chops in this recipe, but you can use bone-in pork chops as well. Can be substituted with an equal amount of avocado oil.īoneless pork chops. Remove the cover and cook for 10 to 15 minutes longer until the internal temperature of the pork reaches 145 degrees.
#Crockpot pork chops cabbage apples full#
(Note: I baked my cake a full 1 1/2 hours and it was a bit overcooked, even though the tester still didn’t appear to be clean.Place pork chops on top the sauerkraut and apples cover, and bake for 30 minutes. Bake for about 1 1/2 hours, or until a tester comes out clean. Pour the remaining batter over the apples and arrange the remaining apples on top. Pour half the batter into the prepared pan. Scrape down the bowl to ensure all the ingredients are incorporated. Mix the wet ingredients into the dry ones, then add the eggs, one at a time. In a separate bowl, whisk together the oil, sugar, orange juice and vanilla. Stir together the flour, baking powder and salt in a large mixing bowl. Toss with the cinnamon and sugar and set aside. Peel, core and chop the apples into chunks. Pour the sauce over the pork and serve.Ħ apples (Note: I used 7 small Early Goldens) Stir with a wooden spoon, scraping up any browned bits from the bottom of the skillet. Add the chicken broth and balsamic vinegar to the skillet. Add the pork chops to the skillet and fry until cooked through, turning once, about 8 minutes. Season the pork chops with salt and pepper and rub with the oregano and sage. Bring to a simmer before continuing with recipe.)įor the pork, heat the oil in another heavy large skillet over a medium-high heat. Cover skillet/slow cooker and let stand at room temperature. (This can be prepared up to 3 hours ahead. Add the cabbage, onion, garlic, salt and oregano and cook until cabbage and onion are tender, stirring occasionally, about 50 minutes.) Stir the balsamic vinegar into the cooked cabbage and season to taste with salt and pepper. (If you don’t have a slow cooker, follow the original recipe: heat the oil in a heavy large skillet over a medium heat. Cook on high for about 4 hours, until the cabbage is tender, stirring occasionally. The patty pan squash recipe is a repeat from last month’s Crusty Chicken Thighs with Mushroom Sauce post.ġ tablespoon olive oil (only needed if making on the stove top, not in a slow cooker)ġ small head red cabbage or 1/2 large head red cabbage, thinly slicedĤ x 5‑oz (140‑g) 1/2‑inch-thick, bone-in pork chopsįor the cabbage, combine the cabbage, onion, garlic, salt and oregano in a slow cooker. The cake was wonderful after dinner but would be just as good for breakfast with a cup of coffee or tea. The apple cake was made the day before and actually improved after sitting at room temperature for 24 hours. Not having to watch an open flame frees up your day considerably. In my adaptation of Bon Appétit’s version of pork chops and red cabbage, I cooked the cabbage in my Crock-Pot instead of on the stove for an hour. Today’s menu is in honor of the cooler weather and the basketball-sized head of red cabbage in last week’s CSA delivery. October (and my return to work) will come soon enough. While I still have the chance, I’m going to spend September baking cakes, simmering soups, and slow cooking meats. I’m actually dreading this fall though, since I return to work after a wonderful summer of maternity leave with my new daughter, Anabelle. I usually love fall, not for the leaves or cooler weather, but for the return to school when I was younger, the start of field hockey season when I played it, and the presence of hearty vegetables and fruits in the market after I learned to cook. The air is crisp but the sky is still blue and sunny.
Depending on who you ask, we have been blessed or cursed with an early fall here in Wisconsin.
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