Sauerkraut-Pork Supreme
A hearty and flavorful dish featuring tender pork simmered with tangy sauerkraut, onions, and green peppers, finished with creamy sour cream—perfect for comforting family dinners.
Ingredients
Instructions
- Dredge the pork cubes in flour and brown them in oil.
- Brown the onions in the same pan.
- Add the sauerkraut and hot water to the browned pork and onions.
- Bake the mixture at 350°F for 1 hour and 15 minutes.
- Add green pepper and sour cream to the dish.
- Return to the oven and bake for an additional 10 minutes.
Tips & Substitutions
To enhance the flavor, consider marinating the pork in spices overnight before cooking. If you're out of sauerkraut, shredded cabbage can be a substitute, but you may need to add vinegar for acidity. A splash of apple cider vinegar can also elevate the dish. When browning the meat, ensure the oil is hot enough to achieve a good sear. This recipe can be paired with rice, such as Charleston Red Rice, for a complete meal.
Serving Suggestions
Serve the Sauerkraut-Pork Supreme over a bed of mashed potatoes or alongside crusty bread to soak up the delicious sauce. This dish pairs wonderfully with a side of steamed green beans or a fresh salad for balance. For a comforting twist, consider serving it with Golumpki's (Polish Stuffed Cabbage) for a hearty meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in an oven-safe container and cover it with foil to retain moisture. Heat at 350°F until warmed through, about 20 minutes. Alternatively, you can microwave individual portions, but be sure to cover them to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Sauerkraut-Pork Supreme contains roughly 136 calories, with 6g protein, 27g carbohydrates, and 1g fat. It is an excellent source of vitamin C (52% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 1392mg per serving (61% of the Daily Value).
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 a different type of meat for this recipe?
Yes, you can substitute the pork with chicken or beef. If using chicken, adjust the cooking time as it typically cooks faster than pork. With beef, consider using a chuck roast for tenderness, and increase the cooking time slightly.
Is it possible to make this recipe in a slow cooker?
Absolutely! To make it in a slow cooker, brown the pork and onions first, then transfer everything to the slow cooker, adding the sauerkraut and water. Cook on low for 6-8 hours or high for 3-4 hours until the pork is tender.
What can I do if the dish is too salty?
If the dish turns out too salty, you can balance it by adding a bit of sugar or honey to counteract the saltiness. Additionally, increasing the sauce volume with more water or adding potatoes can help absorb some of the saltiness.
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).