Pennsylvania Dutch Pork and Sauerkraut, A Lighter Version
A Pennsylvania Dutch recipe to start off the new year with luck. Healthy and lowfat, using lean cut of pork and braising to fork tender.
2poundslean boneless country ribs
fennel pollen to sprinkle on meat or 1 tablespoon of fennel seedsdivided.
2bags silver floss sauerkraut
1large or 2 small apples
apple cider vinegar
Fry garlic cloves in enough olive oil to cover large dutch oven or frying pan. Remove garlic.
Sprinkle pork with salt, pepper and fennel pollen or ground fennel seed. If you can't find fennel pollen, take fennel seeds and toast in a frying pan, and then grind in magic bullet or use a pestle and mortar. Use just enough to sprinkle meat to season.
Brown on both sides. Put into the oven at 325 and bake for 30 minutes. Rinse sauerkraut in cold water and quickly drain. This removes some of the sodium and is an option.
Add in two tablespoons apple cider vinegar, chopped apples, onions, shallots, remaining garlic cut in half only, salt and pepper.
Cover pork with sauerkraut and add one cup chicken broth.
Cover and bake for 3 hours or until pork is fork tender. Don't let the pot get dry. You might need to add in a little more water or broth. I used a good dutch oven with lid on and didn't need to add in any water.
You can serve right from the pot with the juice or remove to baking pan or cast iron skillet and place under broiler for five minutes along with slices of fresh apple.
Best served with mashed potatoes. You can use other pork cuts or pork chops in this recipe.