- 6–8 red potatoes cut into 2-inch chunks
- 2 c. apple juice or apple cider
- 32 oz. jar of sauerkraut drained
- 3 tbsp. packed dark brown sugar
- 3 tbsp. whole grain Dijon mustard
- 2 Granny Smith apples peeled, cored, and cut into 1-inch slices
- 2 Gala apples peeled, cored, and cut into 1-inch slices
- 4–6 3/4-inch thick pork chops on the bone
- 4 tsp. kosher salt
- 2 tsp. freshly ground black pepper
- 2 tbsp. canola oil
- 2 bay leaves
- 1 large onion sliced
Put the potatoes and apple juice in the slow cooker. Mix together the sauerkraut, brown sugar, mustard, and apples in a large bowl, and toss well. Place half of this mixture on top of the potatoes and apple juice.
To prevent the edges of the pork chops from curling, cut two 1-inch slits at each end. Season the chops with 2 tsp. of the salt and 1 tsp. of the pepper. Heat the oil in a skillet over high heat. Once the oil is smoking, sear the chops, 30 to 40 seconds on each side. Put the chops on top of the apple-sauerkraut mixture in the slow cooker. Tuck the bay leaves around the chops.
Add the onions to the skillet. Season with remaining 2 tsp. salt and 1 tsp. pepper. Saute the onions until they start to brown, 6 to 8 minutes. Put the onions on top fo the pork chops. Top with the remaining apple-sauerkraut mixture.
Cover and cook on high for 5 to 6 hours. Remove and discard the bay leaves before serving.
You can skip the skillet step and put the pork chops and onions directly into the crockpot uncooked if you are short on time. (That’s what I did.)
You can also cook this on low for 8-10 hours.
- Prep Time: 20
- Cook Time: 360
- Category: Main
- Cuisine: Amish