Looking for a cozy and traditional dish to warm up your home this winter? Pork and Sauerkraut Pennsylvania Dutch is a classic recipe that brings together the delicious flavors of tender pork and tangy sauerkraut, creating a hearty meal that is perfect for family gatherings or weeknight dinners. This dish has been a staple in Pennsylvania Dutch kitchens for generations, and it’s easy to see why once you take your first bite. Let’s dive into the recipe and learn how to make this comforting dish at home!
**Pork And Sauerkraut Pennsylvania Dutch**
**Ingredients:**
– 2 lbs pork shoulder, cut into chunks
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tsp caraway seeds
– 1 tsp dried thyme
– Salt and pepper to taste
– 1 cup chicken broth
– 2 lbs sauerkraut, drained and rinsed
– 2 tbsp brown sugar
– 2 tbsp apple cider vinegar
– 2 tbsp butter
– Mashed potatoes or crusty bread, for serving
**Instructions:**
1. Start by seasoning the pork shoulder generously with salt and pepper. In a large skillet or Dutch oven, heat some oil over medium-high heat. Brown the pork pieces on all sides until they develop a nice golden crust. This step helps to lock in the flavors and juices of the meat.
2. Once the pork is browned, add the diced onion to the skillet. Cook for a few minutes until the onion becomes translucent and fragrant. Stir in the minced garlic and cook for an additional minute until it releases its aroma.
3. Sprinkle the caraway seeds and dried thyme over the pork and onion mixture. These spices will add depth and a hint of earthiness to the dish. Give everything a good stir to combine the flavors.
4. Pour in the chicken broth, scraping the bottom of the skillet with a wooden spoon to release any browned bits stuck to the pan. These caramelized bits are full of flavor and will enhance the taste of the dish.
5. Add the drained and rinsed sauerkraut to the skillet. Sauerkraut lends a delicious tanginess to the dish that perfectly complements the savory pork. Sprinkle the brown sugar over the sauerkraut to balance out the tartness and add a touch of sweetness.
6. Drizzle the apple cider vinegar over the sauerkraut mixture. The vinegar brightens up the flavors and adds a zesty kick to the dish. Cut the butter into small cubes and distribute them over the sauerkraut for a rich and indulgent finish.
7. Cover the skillet with a lid and let the pork and sauerkraut simmer over low heat for about 2-3 hours, or until the pork is tender and falls apart easily. Check the dish occasionally and stir gently to ensure that nothing sticks to the bottom of the pan.
Serve the Pork and Sauerkraut Pennsylvania Dutch hot over a bed of creamy mashed potatoes or with a side of crusty bread to soak up the flavorful juices. This hearty dish is a wonderful blend of comforting ingredients that will warm your soul and satisfy your taste buds. Enjoy the rich flavors and comforting aromas of this classic Pennsylvania Dutch recipe with your loved ones on a chilly evening!
