Country Pork 'n' Sauerkraut

This recipe came from a cookbook I picked up at Goodwill . . . Taste of Home Grandma's Favorites cookbook. Lots of mighty good looking recipes in that book. This recipe is very much like my other pork steak and sauerkraut recipe, but this one has a few more flavors in there to tempt the tastebuds. We like it even better than the other recipe. 

Adjust the ingredients to accommodate the amount of pork you purchase, and the sauerkraut (see note below).

Ahh . . . so many cookbooks . . . and so many recipes waiting to be tried.


2 lbs country-style pork ribs (I used pork steaks, and more of them)
1 med onion, cut in short slices
1 Tbs vegetable oil
1 can (14 oz) sauerkraut, undrained*
1 cup applesauce
2 Tbs brown sugar
2 tsp caraway seed
1 tsp garlic powder
½ tsp pepper

In a Dutch oven, cook the pork and onionskin oil until the pork is browned and onions are tender. Remove from the heat.

Combine remaining ingredients and pour over the pork. Cover and bake @350º for 1½-2 hours. 

*I never use sauerkraut in a metal can, so I purchase it either in a bag or a jar which usually has higher contents. I just adjust the ingredients to accommodate the higher amount of sauerkraut. You really don't need exact amounts of anything.