This recipe for pork steaks and sauerkraut is a one-pot dinner that can be made in the oven or on the stovetop. Pork steaks come from the Boston butt or pork shoulder cut. If you can't find them, ask your butcher to cut a pork shoulder roast into 3/4-inch slices.
Pork steaks are so reasonable.
- 6 (3/4-inch) pork steaks
- 1 large chopped onion
- 2 red apples, cored but unpeeled and coarsely chopped
- 1 pound sauerkraut, drained and rinsed or unrinsed as you prefer
- 1/2 cup water
- 2 tablespoons packed brown sugar
- 1 tablespoon Dijon or regular mustard
- 1 or more teaspoons caraway seeds
- 1/2 teaspoon salt
- 3 russet potatoes, peeled and cut into quarters lengthwise
- 1 1/2 cups applesauce
- Trim some (not all) of the excess fat from edges of pork steaks and render in a Dutch oven. Rinse and pat dry the pork steaks and salt and pepper both sides. Brown them in batches in rendered pork fat. Remove to a platter.
- Add onions to drippings in the Dutch oven and saute until translucent. Add apples and caramelize slightly. Add sauerkraut, water, brown sugar, mustard, caraway seeds and salt, and mix well.
- If baking, heat oven to 350 degrees. Place pork steaks in the bottom of the Dutch oven and cover with the kraut mixture. Cover and bake (or simmer on the stovetop) for 30 minutes. Place potato wedges on top of kraut mixture, cover and bake (or simmer) an additional 30 minutes.
- Test meat to make sure it is tender. If not, remove the potatoes (if they are done) and return pork steaks and kraut to the oven (or simmer) until fully tender. When meat and potatoes are done, remove them to a platter and keep warm. Mix applesauce with kraut, cover and return to oven (or simmer) for 15 minutes. Serve with pan juices.
|Nutritional Guidelines (per serving)|
|Total Fat||5 g|
|Saturated Fat||2 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||9 g|