Bistro-style Pork Chops in the Crockpot

A few summers ago my sister-in-law introduced me to the taste of pork chops cooked with sauerkraut. The vinegar adds a great flavor to the dish and it also tenderizes and moistens the pork. This recipe is one step up with the addition of potatoes, sausage, and peppers. Plus, I love a good crock-pot meal that cooks itself even if this recipe requires a little extra work with the searing of the pork chops and adding the 'kraut at the end.

1 T extra-virgin olive oil

4 pork loin rib chops, 1/2 inch thick

6 oz. cooked, smoked bratwurst, cut into 1-inch pieces

3 cups quartered small red potatoes

1 small onion, diced

1 yellow bell pepper, cut into thin strips

1 bay leaf

1 tsp. dried thyme

1 tsp salt and black pepper

1/2 cup apple juice

2 tsp. cider vinegar

1 cup drained saurkraut

Stone-ground mustard (optional)

1. Heat oil in large saute pan over medium-high heat. Salt and pepper the pork, then brown about 4 minutes per side; set aside.

2. Combine bratwurst, potatoes, onion, bell pepper, bay leaf, and thyme in slow-cooker. Place pork chops on top of vegetables. Stir together apple juice and vinegar; pour over pork cops.

3. Cover and cook until pork chops are fork-tender, on high-heat setting for 2-2 1/2 hours or on low-heat for 3-4 hours. If using low-heat setting, turn to high when chops are tender. Add sauerkraut to cooker. Cover; cook for 30 minutes more. Serve chops with mustard, if desired.

Who Dished it first? Cuisine at home Slow Cooker Menus magazine (photo credit)