It has been a while since I’ve posted a recipe. Something about having another baby might have a bit to do with that! We have been blessed by family and friends bringing over meals for us, so I haven’t had to cook in a while! I was certainly spoiled.
But now, gotta get back to the Real World, and start cooking again. How sad…
When I am planning meals for the week, I always ask the hubs what he would like for dinner. He usually just shrugs and has no requests. He is no help whatsoever!
This time was different! When I asked if he had any requests, he immediately asked if I could make sauerkraut! I always have to chuckle when he asks for this meal because he will admit that never in his wildest dreams did he ever think he’d be requesting sauerkraut for dinner.
It is Nana’s Sauerkraut.
My Nana was a very special woman. Ask anyone who knew her, and they would have many wonderful stories and things to say about her. She is missed not only by her family, but also by the community in which she lived. She touched so many lives and I think about her every day.
And on days I really miss her, I usually make sauerkraut!
I remember growing up, getting off of the bus at her house, and being able to smell the kraut before I even got to the door. Some people would hate that, but I loved it.
Anyway, let’s make some kraut, shall we??
Fill the jar with water (being resourceful, y’all!) and add enough so that the kraut is just covered.
The secret to getting the sweet kraut taste is in how long you cook it. Otherwise, you’ll end up with the kraut (most) people associate with that is used atop sausage. I like to cook at least two hours because that’s all I have. But Nana would let it cook all day!!
About 1hr before serving, season and sear the porkchops on medium-high heat. Cook 3-4 minutes on each side.
Turn up the heat to medium-low and cook until pork is finished and internal temp reaches 145*
Then serve it!! Our favorite way to have this is with red skin mashed potatoes and cornbread. It’s a favorite!!