I was thinking if doing pork loin chops with the sauerkraut (they have
some fat around teh edges which will help). Probably mix some apples in
it, and probably some onions. Probably in the crock pot, too - I find
that it makes for very fork-tender chops.

Kris

cybercat wrote:
> "Kris" > wrote in message
> oups.com...
> > Sounds good! I just bought some fresh sauerkraut too, so tell us how it
> > turns out!
> >
> >
> You know, Kroger did not have fresh sauerkraut, and I used canned that said
> "Bavarian
> style," and it is just too sweet. I like that it has caraway seeds, but I
> don't like the sweetness.
>
> Otherwise, the recipe was very nice. I particularly like the way the browned
> pork turned
> the saurkraut a dark gold color.
>
> The only other thing: next time I will use a fattier cut of pork. I used
> pork loin for this
> dish and it was too lean. This is definitely a dish that needs some fat.
>
> How are you going to make your saurkraut?