Slow Cooker: Pork Chops with Sauerkraut and New Potatoes
This is one of my favorite dishes for a rainy day to let the wonderful food smells fill the house. There are only a few ingredients and yet so quick to pull together and let the slow cooker do the work for you. You can vary the paprika either sweet, hot, or smoked. This recipe calls for a slow cooker that is 1.5 to 3 quarts. You easily double the recipe and use a larger slow cooker. This is an easy recipe to make and the ingredients are very healthy.
Author: Michelle Hanson
Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.
Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: firstname.lastname@example.org. She will look forward to meeting you!
- In a heavy skillet over high heat, heat the olive oil and quickly sear and brown the pork chops.
- Place the potatoes in the bottom of the slow cooker. Place the pork chops on the bed of potatoes. Sprinkle with salt, pepper, paprika, and the onion. Arrange the sauerkraut over the pork chops, then sprinkle with the wine.
- Add the green beans about 30 minutes before the pork chops are done with the slow cooker covered. Cover and cook on LOW for 6 to 7 hours, until meat is tender. Serve immediately.