Another old family recipe handed down for many generations. Takes very little time to prepare and a couple of hours in a 300 degree oven. You can actually use a pretty cheap cut of pork chops or pork roast since the kraut helps tenderize it but I prefer to use the leaner tenderloin cut, that has been well trimmed, for melt in your mouth tender results — and less saturated fat especially since there is also bacon involved.
Chop up your onions.
Preheat oven to 300°F.
In a saucepan or Dutch oven, add water and salt and bring to a boil.
Add potatoes to boiling water and boil for 7 or 8 minutes.
Meanwhile, while potatoes are boiling, grease a roasting pan using the bacon strips to do so, then arrange bacon strips along the bottom of the roasting pan spread apart. If desired, once pan is greased with the strips, you can dice them up and sprinkle them along the bottom of the pan.
Sprinkle half the onions in the bottom of the pan.
Place the pork chops on top of the onions.
Pour in the broth.
Sprinkle the top of the chops with ground clove, salt, and pepper to taste.
Arrange the brined potatoes around the outer edges of the pan circling the chops.
Top the chops with the remaining onions and then the kraut.
Cover with lid.
Bake for 2 hours in the already pre-heated 300 F degree oven.
Serve hot, adding some of the cooking juices to each serving.
The same steps are taken for doing a roast. However, you will need to adjust baking times based upon the size of your roast.
A pork tenderloin roast is medium to well done when a meat thermometer or instant read thermometer reaches 160 to 170 F degrees.
If desired, however, you can also slice a pork tenderloin roast into chops before baking for two hours as you would the chops.
Granny's Pork Chops or Roast with Kraut and Potatoes
Ingredients
- 2 onions, coarse chopped
- 6 to 8 pork tenderloin chops or one small pork tenderloin roast
- 1/4 tsp black pepper, or to taste
- 1/4 tsp. ground clove, or to taste
- 1/4 tsp salt, or to taste
- 12 to 16 red or Yukon gold potatoes
- 1 tsp. salt, plus just enough water to cover potatoes
- 3 to 4 cups Bavarian sauerkraut, well drained
- 4 cups chicken or vegetable broth
- 3 to 4 strips of bacon
Instructions
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Preheat oven to 300°F.
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In a saucepan or Dutch oven, add water and salt and bring to a boil.
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Add potatoes to boiling water and boil for 7 or 8 minutes.
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Meanwhile, grease a roasting pan using the bacon strips to do so, then arrange bacon strips along bottom of roasting pan spread apart, and sprinkle half the onions in the bottom of the pan. (You may dice bacon to sprinkle along bottom of the roaster, if desired, after greasing the pan with the strips)
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Place the pork chops on top of the onions, add the broth, then sprinkle the top of the chops with ground clove, salt, and pepper to taste.
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Arrange the brined potatoes around the outer edges of the pan circling the chops.
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Top the chops with the remaining onions and then the kraut.
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Cover with lid. Bake for 2 hours in 300 F degree oven. NOTE: Adjust baking time for larger roasts if needed. A tenderloin pork roast should have an internal temperature of 160 to 170 F degrees when check for doneness with a meat thermometer or an instant read thermometer.
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Serve with cooking juices ladled over top.
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