Pennsylvania Style Pork and Sauerkraut Recipe

Name: Pennsylvania Style Pork and Sauerkraut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Sauerkraut, Drained And Lightly Rinsed; 1 Apple, Cored And Diced; 1 Meduim Onion, Rough Chopped; 2 Tablespoons Brown Sugar; 1 clove Garlic, Diced; 2 Tablespoons Apple Cider Vinegar; 3 pounds Country Style Ribs; Olive Oil, Enough To Coat Your Skillet; Garlic Powder And Pepper, To Taste, For Seasoning Ribs; 1 cup Water, More If Needed; 1 pound Polish Kielbasa Or Hot Dogs (optional)

Servings: persons

2 pounds Sauerkraut, Drained And Lightly Rinsed
1 Apple, Cored And Diced
1 Meduim Onion, Rough Chopped
2 Tablespoons Brown Sugar
1 clove Garlic, Diced
2 Tablespoons Apple Cider Vinegar
3 pounds Country Style Ribs
Olive Oil, Enough To Coat Your Skillet
Garlic Powder And Pepper, To Taste, For Seasoning Ribs
1 cup Water, More If Needed
1 pound Polish Kielbasa Or Hot Dogs (optional)

1
Preheat oven to 350 F.
2
In a large bowl combine rinsed sauerkraut, diced apple, chopped onion, brown sugar, garlic and apple cider vinegar.
3
Set aside.
4
In a large skillet, coat bottom with olive oil.
5
Heat skillet over medium high heat.
6
Season ribs with pepper and garlic powder.
7
Give the ribs a good sear on each side until they are golden brown.
8
In a large Dutch oven layer half of the sauerkraut mixture, lay ribs on top and then layer the rest of the sauerkraut on top of the ribs.
9
Pour about 1 cup of water over the mixture.
10
Cover it and cook in the preheated oven for 1 hour and 45 minutes.
11
At this point if you want to add the kielbasa and hot dogs toss them in and give them a good poke with a fork to let them steam and cover with some of the sauerkraut.
12
Either way, it needs to cook for another 45 minutes.
13
Serve with mashed potatoes.
14
* If the sauerkraut seems to be drying out add more water a little bit at a time.

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds Sauerkraut, Drained And Lightly Rinsed, 1 Apple, Cored And Diced, 1 Meduim Onion, Rough Chopped, 2 Tablespoons Brown Sugar, and more.

Yes, Pennsylvania Style Pork and Sauerkraut falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pennsylvania Style Pork and Sauerkraut

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions