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pork chops and sauerkraut braised in apple cider

post #1 of 6
Thread Starter 

x


Edited by TasunkaWitko - 8/12/13 at 3:34pm
post #2 of 6

Sounds awesome! I've done something similar with red cabbage, diced apples and a mixture of soft cider and cider vinegar (2:1). Using slices of pork shoulder in lieu of lean chops will combat the dry meat also.

post #3 of 6

Damn that looks good. What's better than pork chops and sauerkraut? My grandmother always added barley to her kraut or sometimes caraway seeds. I always preferred the barley. The apples are a nice touch and I often do that as well. Try a nice wine next time? have done it with Gewurtzraminer with good results.

post #4 of 6
Thread Starter 

hey boatbum ~ i did consider the pork shoulder steaks, but the ones available at my little hometown grocery looked terrible - you know how sometimes they are completely red, and tehn cook to a gosh-awful brown that just doesn't taste right? that's what i had available. if i can get ahold of some good ones, i think they would be perfect for this dish, as you suggest!

 

willie - i don't mind caraway seeds, but the lovely mrs. tas can't stand them, so i avoid them, i like the way the barley soaks everything up and really adds some good things to the party. like you said, the apples provide a great touch ~ definitely different from what i expected, and i am glad i tried them! that gewurtztramainer sounds like the perfect thing for this ~ i did have a ncie riesling at home, but she's not much of a wine-drinker either, so i stuck with the hard cider for me and the sparkling cider for her ~ great suggestion, though, and i will probably try it that way next time!

post #5 of 6


Oh yeah, riesling, another good choice. Hear ya on the seeds, not a big fan. I won't pick them off a good rye bread but I don't add them to anything. Count your blessings she's not a wine drinker <grin>.....what doesn't go into the pot belongs to the cook
 

Quote:
Originally Posted by TasunkaWitko View Post

hey boatbum ~ i did consider the pork shoulder steaks, but the ones available at my little hometown grocery looked terrible - you know how sometimes they are completely red, and tehn cook to a gosh-awful brown that just doesn't taste right? that's what i had available. if i can get ahold of some good ones, i think they would be perfect for this dish, as you suggest!

 

willie - i don't mind caraway seeds, but the lovely mrs. tas can't stand them, so i avoid them, i like the way the barley soaks everything up and really adds some good things to the party. like you said, the apples provide a great touch ~ definitely different from what i expected, and i am glad i tried them! that gewurtztramainer sounds like the perfect thing for this ~ i did have a ncie riesling at home, but she's not much of a wine-drinker either, so i stuck with the hard cider for me and the sparkling cider for her ~ great suggestion, though, and i will probably try it that way next time!



 

post #6 of 6
Thread Starter 

>>>what doesn't go into the pot belongs to the cook<<<

 

amen for that!

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