Savory Pork and Sauerkraut Bake
A delightful twist on a classic, this savory pork and sauerkraut bake offers a mouthwatering combination of tender pork, tangy sauerkraut, and a hint of caraway seeds to create a comforting dish that is perfect for weeknight dinners.
Prep time: 10 minutesCook time: 1 hourServes: 4
Ingredients
2 lbs pork shoulder, cut into chunks
1 large onion, sliced
2 cups sauerkraut, drained
1 cup chicken broth
2 tbsp olive oil
1 tsp caraway seeds
Salt and pepper to taste
3 cloves garlic, minced
2 tbsp apple cider vinegar
Instructions
1. Preheat the oven to 350°F (175°C).
2. In a large oven-proof skillet, heat olive oil over medium heat.
3. Add the pork chunks and sear until browned on all sides, about 5 minutes.
4. Remove the pork and set aside. In the same skillet, add onions and garlic, sauté until onions are translucent.
5. Stir in the sauerkraut and caraway seeds, mixing well with the onions and garlic.
6. Return the pork to the skillet, nestling it into the sauerkraut mixture.
7. Pour in the chicken broth and apple cider vinegar, bringing the mixture to a simmer.
8. Cover the skillet and transfer to the preheated oven. Bake for 1 hour, or until the pork is tender and cooked through.
9. Remove from the oven and let it rest for 10 minutes before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in the oven at 300°F (150°C) for 15-20 minutes or until heated through, or microwave on medium power in 1-minute intervals.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
