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Pork Steaks and Sauerkraut Recipe

User Rating 5 Star Rating (2 Reviews)

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Pork Steaks and Sauerkraut

Pork Steaks and Sauerkraut

© 2009 Barbara Rolek licensed to About.com, Inc.
This recipe for pork steaks and sauerkraut is a one-pot dinner that can be made in the oven or on the stovetop. Pork steaks come from the Boston butt or pork shoulder cut. If you can't find them, ask your butcher to cut a pork shoulder roast into 3/4-inch slices.

Growing up, we had pork steaks a lot because they were (and still are) so reasonable. I updated the sauerkraut with a touch of apple. Here is a larger picture of pork steaks and sauerkraut.

Makes 6 servings Pork Steaks and Sauerkraut

Ingredients:

  • 6 (3/4-inch) pork steaks
  • 1 large chopped onion
  • 2 red apples, cored but unpeeled and coarsely chopped
  • 1 pound sauerkraut, drained and rinsed or unrinsed as you prefer
  • 1/2 cup water
  • 2 tablespoons packed brown sugar
  • 1 tablespoon Dijon or regular mustard
  • 1 or more teaspoons caraway seeds
  • 1/2 teaspoon salt
  • 3 russet potatoes, peeled and cut into quarters lengthwise
  • 1 1/2 cups applesauce

Preparation:

  1. Trim some (not all) of the excess fat from edges of pork steaks and render in a Dutch oven. Rinse and pat dry the pork steaks and salt and pepper both sides. Brown them in batches in rendered pork fat. Remove to a platter.

  2. Add onions to drippings in Dutch oven and saute until translucent. Add apples and caramelize slightly. Add sauerkraut, water, brown sugar, mustard, caraway seeds and salt, and mix well.

  3. If baking, heat oven to 350 degrees. Place pork steaks in the bottom of the Dutch oven and cover with the kraut mixture. Cover and bake (or simmer on the stovetop) for 30 minutes. Place potato wedges on top of kraut mixture, cover and bake (or simmer) an additional 30 minutes.

  4. Test meat to make sure it is tender. If not, remove the potatoes (if they are done) and return pork steaks and kraut to oven (or simmer) until fully tender. When meat and potatoes are done, remove them to a platter and keep warm. Mix applesauce with kraut, cover and return to oven (or simmer) for 15 minutes. Serve with pan juices.
User Reviews

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 5 out of 5
Perfect Oktoberfest fare, Member iwdguy

This was an easy, delicious, "" comfort food""-worthy fall meal. I followed the directions in the recipe to the letter (that's how I am!) and it worked out beautifully. If you can't get pork steaks in your area, try boneless center-cut chops instead, but make sure to pick ones with a healthy rim of fat left on them--you need this for the rendering. Also, be careful that they don't dry out, as would be the case with boneless center cut chops versus fattier, more marbled pork steaks. This is a fool-proof, recipe, I think, and will make anyone who loves fall-themed ""nesting"" meals a great ""go-to"" recipe. I plan to make this for a casual dinner party soon! Many thanks to whomever posted this recipe--well done, friend! :-)

8 out of 8 people found this helpful.

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