Sauerkraut, Pork And Dumplings
A hearty combination of tender pork, tangy sauerkraut, and fluffy dumplings, perfect for comforting family dinners and those who enjoy savory, flavorful dishes.
Ingredients
Instructions
- Place sauerkraut, pork loin roast, and 3/4 cup water in a large saucepan.
- Bake in a 300°F oven for 6 to 8 hours, turning pork over and adding water if necessary, until pork is browned and tender.
- Remove pork and keep warm.
- Place the pan with sauerkraut on the stove and add 3/4 cup water, bringing it to a boil.
- While sauerkraut is cooking, prepare the dumpling batter by mixing 2 cups Bisquick, 2 eggs, and 1/3 cup evaporated milk.
- Drop spoonfuls of the batter onto the boiling sauerkraut to form dumplings.
- Cook the dumplings until they are fluffy and cooked through, about 10-15 minutes.
Tips & Substitutions
For added flavor, consider searing the pork loin before placing it in the saucepan. You can substitute the pork loin with pork shoulder if you prefer a fattier cut, which will yield even more tender meat. If you want a bit of a kick, adding a pinch of red pepper flakes to the sauerkraut can enhance the dish. For the dumplings, using buttermilk instead of evaporated milk can add a nice tang.
Serving Suggestions
Serve the sauerkraut and pork with the fluffy dumplings on the side, drizzling some of the cooking juices over the top for extra flavor. This dish pairs beautifully with a fresh salad, such as a Lettuce And Cauliflower Layered Salad, to balance the richness. For a complete meal, consider offering some steamed Broccoli Flowerets to brighten the plate.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the sauerkraut and pork in a saucepan over medium heat until warmed through, adding a splash of water if needed to prevent sticking. The dumplings can also be reheated in a steamer or microwave, but be careful not to overcook them.
Nutrition & Diet Analysis (per serving)
Each serving of Sauerkraut, Pork And Dumplings contains roughly 366 calories, with 10g protein, 59g carbohydrates, and 10g fat. It is an excellent source of iron (28% of the Daily Value), calcium (26% of the Daily Value), and protein (21% of the Daily Value), and a good source of vitamin A and vitamin C.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh sauerkraut instead of canned?
Yes, you can use fresh sauerkraut for a more vibrant flavor. Just make sure to adjust the cooking time slightly as fresh sauerkraut may require less time to cook down compared to canned. Taste and adjust seasoning as needed.
What can I serve with sauerkraut, pork, and dumplings?
This dish goes well with a variety of sides; consider serving it with a simple green salad or roasted vegetables. Classic Baked Beans can also complement the meal nicely, adding a sweet contrast to the savory flavors.
How do I know when the pork is done cooking?
The pork is done when it reaches an internal temperature of at least 145°F and is tender enough to pull apart with a fork. If you’re unsure, a meat thermometer is a great tool to ensure it’s cooked perfectly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).