Whoa, I guess the headline writer went a little German there.
It’s OK, it’s cool. Nothing like getting in the spirit of things. It might be going a bit too far if we bust out the lederhosen and have a beer wench serve us steins of brew all night long. Ja.
If you need a little translation, we’re feasting on pork chops, apple chunks and sauerkraut that has been simmering in a Crock Pot for einen ganzen Tag.
Obviously, I just recently discovered that Google now has a translating tool. Amazing. I thought a few Deutsch words might make tonight’s dinner a little more authentic.
Also, I needed to come up with some new ways to make these frozen pork chops that are sitting in my freezer. Yep, these are the same pork chops that tasted a little funky a couple of months ago. We have had two since then and they were OK. So, Wegmans, I forgive you.
Feaston has detailed a few Crock Pot meals like this recently and hopefully everyone knows just how easy they are to make. There really is nothing to putting this meal together. It took 10 minutes in the morning before work. Tops. The bulk of the work was done before the coffee was finished brewing.
First thing’s first. Grab an apple. I chose a Fortune apple. I don’t really know much about them, but the blurb at the grocery store said they were tart and good for cooking. So I bought one.
You’re going to want to cut it into chunks. Ich Sie ein wenig getäuscht.
Set your apples aside and crack open a jar of Sauerkraut. Now, a small jar of kraut should be good for two people, because it will expand once it’s out. Trust. However, I went with a larger jar. Just because.
Strain your kraut to get some of the juice out. Give it a squeeze if it’s not draining well.
And that will about do it for the prep work. Throw everything in the Crock and set it on low for 8 to 10 hours.
This would be particularly delicious with a good German brew and maybe a slice or two of pumpernickel. Just a serving suggestion.
Read the recipe here.