This broccoli salad, which was derived from a recipe in a newspaper clipping from 1980, blends potato salad flavors—hard-cooked eggs, dill, celery seed, and mayonnaise—with crisp, fresh broccoli. It is free of bacon, fruit, and seeds.
| Prep Time: | 5 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon vegetable oil
- 1 pound boneless pork loin, cubed
- 1 (16 ounce) can sauerkraut with juice
- 1 apple, cored and chopped with peel
Instructions
- Heat oil in a large skillet over medium heat. Add pork and brown. Add can of sauerkraut with liquids, then add apple. Stir until all are simmering, then lower heat and cover. Let simmer for 1 hour or until pork is cooked through and tender.
Nutrition Facts
| Calories | 309 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 4 g |
| Protein | 24 g |
| Saturated Fat | 6 g |
| Sodium | 788 mg |
| Sugars | 5 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
We loved it! I had a pork loin roast on hand, so I cut that up into chunks. I added a sprinkling of caraway seed, an excellent addition. Next time I will try some apple juice with the apple and possibly a little bit of cinnamon? or apple pie spice? Will def make again.
I have been making this for years and love it. I add apples and caraway seeds to the onion and sauerkraut. I also sauteed the onion after I browned the pork chops. Making it tonight
This came out good. I used pork chops because that is what I had on hand. Everything else I did the same as in the directions. The pork was tender.
This recipe was good however the vinegar was a bit strong for me. A sprinkle of brown sugar took care of that. The family loved it.
This was the best sauerkraut I’ve ever eaten. Unfortunately we didn’t have any fresh apples so I just added two individual cups of applesauce. It infused the sauerkraut with a delicious sweetness. I wasn’t sure I would like sweet sauerkraut but I did indeed! A new favorite in my house.
This was very good. Like a previous reviewer suggested, I browned onion and added some brown sugar. I then browned the pork (cut into chunks) in the onion pan. This way the pork got nice and brown. Served it with boiled potatoes. Yummy!
Great basic recipe. I double it, and use 1/2 sauerkraut liquid and 1/2 chicken broth for the liquid. Be sure to rinse your sauerkraut, so it’s not so sour. Besides the apples, I add raisins, and a couple tablespoons of brown sugar, as well as sauteed, slivered onions. The whole family enjoys this recipe.
This was so easy and good. Everyone in my family loved it. I doubled the recipe and served it with boiled potatoes.
Classic. We love this recipe!
Made this tonight and loved it! I did not use an apple, but instead I put in a decent amount of brown sugar to sweeten up the sauerkraut. My husband is not a fan of sauerkraut, but he sure did gobble this up. I’ll definitely be making it again!
I started eating the sauerkraut right out of the jar! I followed the recipe (with the remaining sauerkraut) with a few revisions. Two apples instead of one was more to my taste plus a heap of fresh ground black pepper. The meat was so tender. This is a great recipe for someone ike me who lives alone and prefers less ingredients so cut costs.
My family loved it. It tasted just like my moms when I was growing up. I prefer using ribs instead of a loin but it was still great.
Super-delicious!
OMG SOOOO GOOOOOD!!!!! I had some left over sauerkraut and had no idea what to do with it I thinksauerkraut is going to become a staple in our pantry from now on. Only changes I made I added chopped onion and garlic a I marinated the pork chunks in brown sugar and pulaski mustard mmmmmm sooo incredibely good. Will defintely make this again. I served it with a side of green onions and mashed potatoes.
This recipe is incredible, my gram, who is now 89 couldn’t remember how to make this, she did so for my whole life! So I needed to know how to make this, and I couldn’t have asked for a better Pennsylvania dutch recipe, thank you for sharing.
I didnt change anything. Sometimes simple is better. Try it the way it is written, then if you dont think its enough, change it. Great Grandma knew how to make it simple and delicious and thats good enough for me!
This is really an excellent basic recipe! I used 1.5 pounds of pork tenderloin slices (about 3/4 inch thick) and sauted them on both sides to brown first (did not use oil at all, just non-stick spray). Then I added a 32 oz jar of sauerkraut (drained) over the top and added the peeled, chopped apple and about 1/2 cup of natural, unsweetened applesauce. I also added 2 Tbsp of brown sugar then put the lid on a cooked on low for about 35 min and took the lid off and cooked it for 5 minutes more. Delicious – the pork was so flavorful and tender, not at all rubbery!!! I definitely recommend draining the liquid from the sauerkraut before adding, otherwise there will be way too much liquid leftover in the pan (like there was the first time I made it 🙂 Will definitely make again and again!
I make this pretty often, but here are the changes I make. I use 2 lbs of country ribs salt and pepper well then sear. I use 1 onion and 2 apples diced and saute in a bit of olive oil then use 1tsp of brown sugar to mellow the acidity. I return the ribs to the pot and cover with sauerkraut. Simmer for 4-6 hours and serve with mashed potatoes. Delish!
I have been looking for a great use for the frequently on-sale diced pork I find at my local market, and this is definitely one! I have often used diced pork to make a too-tough Mexican stew, but this recipe yielded a deliciously tender German pork, apple and sauerkraut supper! I first sauteed some onions in olive oil, and then added pork that I’d tossed with some flour and white pepper. Browned the meat, then took it out to deglaze with some water and white wine, as another reviewer suggested. Then, I threw everything back in, along with the can of sauerkraut, two diced apples, ~6 small diced Yukon gold potatoes, ~Tbsp. brown sugar, a few splashes of white wine and some water and apple juice. It all cooked together, tender and wonderful, in less than an hour, and every bit as fabulous as (if not more so, and a whole lot quicker than) many other German pork/apple/onion/kraut things I’ve tried in my slow cooker or Dutch oven!
Eatable, fullfilled a need and satisfied the taste buds. A possible repeat. Kids did not care for it.
I’d forgotten how good this dish is! To make it a ‘one pan clean-up with a twist’, I’d browned boneless pork chops (4) in an electric skillet; add sauerkraut & 3 peeled, quartered potatoes and a pinch of caraway seeds. No apple. But what brings it all together…Add a can of BEER. Cover and set dial at 350, simmer for 40 minutes or until pork is thoroughly cooked. One pan cleanup and easy.