Discussion in 'Dutch Oven Recipes' started by tasunkawitko, Nov 14, 2011.
Sounds awesome! I've done something similar with red cabbage, diced apples and a mixture of soft cider and cider vinegar (2:1). Using slices of pork shoulder in lieu of lean chops will combat the dry meat also.
Damn that looks good. What's better than pork chops and sauerkraut? My grandmother always added barley to her kraut or sometimes caraway seeds. I always preferred the barley. The apples are a nice touch and I often do that as well. Try a nice wine next time? have done it with Gewurtzraminer with good results.
hey boatbum ~ i did consider the pork shoulder steaks, but the ones available at my little hometown grocery looked terrible - you know how sometimes they are completely red, and tehn cook to a gosh-awful brown that just doesn't taste right? that's what i had available. if i can get ahold of some good ones, i think they would be perfect for this dish, as you suggest!
willie - i don't mind caraway seeds, but the lovely mrs. tas can't stand them, so i avoid them, i like the way the barley soaks everything up and really adds some good things to the party. like you said, the apples provide a great touch ~ definitely different from what i expected, and i am glad i tried them! that gewurtztramainer sounds like the perfect thing for this ~ i did have a ncie riesling at home, but she's not much of a wine-drinker either, so i stuck with the hard cider for me and the sparkling cider for her ~ great suggestion, though, and i will probably try it that way next time!
Oh yeah, riesling, another good choice. Hear ya on the seeds, not a big fan. I won't pick them off a good rye bread but I don't add them to anything. Count your blessings she's not a wine drinker <grin>.....what doesn't go into the pot belongs to the cook
>>>what doesn't go into the pot belongs to the cook<<<
amen for that!