Pork loin and sauerkraut breakfast
Pork loin and sauerkraut make a fine winter breakfast.
Hard working farm folks will swear by pork and sauerkraut. This nutritious dish will keep the body healthy. It is low-salt and full of nutrients.
- Four pork chops
- Two strong onions, red ones or yellow
- A few cloves of garlic
- One ounce of extra virgin olive oil. Don’t use cheap vegetable oil
- A teaspoon full of caraway seeds
- Bring a heavy skillet to medium heat. Err on the safe side. Carefully place the pork chops in and turn them when brown—not burned. Turn them when they are a beautiful dark brown.
- Cut the onions and garlic into nice pieces and cover the pork chops. Now let it all simmer for 15 minutes.
- Place the good homemade sauerkraut on top.
- Sprinkle the caraway seeds on top for a nice flavor.
Cover the pan with a tight lid or foil.
- Turn down the heat and let this all simmer for at least one hour.
This food can be stowed in the refrigerator for 4-5 days.
To freeze, place it into meal sized portions. I like to use zip-lock freezer bags because I can add some of the juice and eliminate most of the air.
This hearty dish will serve four regular people—or two hungry old goats.