Good Life Guy’s Pork and Sauerkraut recipe

Today’s recipe comes from Guy Bower, host of The Goodlife on KNSS

Quantity of Pork and Sauerkraut can be adjusted for number to be served

2-3 lbs Boneless pork loin trimmed and cut in to 1″ thick slices
2-3 slices of thick cut bacon — diced
1 Tbsp cooking oil
2 16 oz cans of Sauerkraut drained and thoroughly rinsed*
2 large green apples cored, and sliced thin
1 Tbsp brown sugar
1 tsp dill seed or 2 tsp dill weed
1 Tbsp beef bouillon granules
1 small sweet onion diced (optional)
1 can low sodium beef broth (use two cans for a more soup like dish*)
2 cup dry white wine – I like dry Riesling or Chardonnay
2 Tbsp dried Parsley flakes, divided; 1 for cooking, 1 for garnish
1 8oz tub of sour cream (more to taste 😉 – to be added just prior to serving
1 Tbsp Kitchen Bouquet
Salt and white pepper


In a pressure cooker:
Brown pork, bacon and onion in 1 Tbsp of cooking oil
Remove pork to add to the top of other ingredients

Add: all other ingredients except sour cream & Kitchen Bouquet, and then layer pork on top. *Use more kraut or less liquid for desired end consistancy

Cover pressure cooker, bring pressure up with high heat, reduce heat to medium and allow to cook for about 10-12 minutes, remove from heat, allow cooling for 5 minutes and then unseal and return to stove over low heat.

Add Kitchen Bouquet
Stir in sour cream
Season with salt, white pepper & bouillon to taste

Serve over rice, noodles or Mashed Potatoes, or alone on a plate or bowl depending on how much liquid was used. Garnish with a sprinkle of parsley flakes.

Drink an off-dry Riesling like Eroica from Ste-Michelle or an Alsatian Riesling. If you like a sweeter Riesling, try Hogue Riesling.

Comments are closed.