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Pork, Sauerkraut and Butter Noodles

Pork, Sauerkraut and Butter Noodles Recipe

Pork, Noodle and Kraut

Embrace the warmth and flavor of the winter season with a culinary creation that is both hearty and heartwarming – introducing the delightful recipe for Pork, Sauerkraut, and Butter Noodles. This comforting dish is the epitome of winter comfort, offering a perfect blend of savory pork, tangy sauerkraut, and the rich indulgence of butter-coated noodles. As we bid farewell to the old and welcome in the new year, this recipe is a celebration on your plate, inviting you to savor the delicious moments and create lasting memories with loved ones. Join us in embracing the coziness of winter with a dish that captures the spirit of the season and sets the stage for a year filled with culinary delights.

  • Prep Time10 min
  • Cook Time1 hr 30 min
  • Total Time1 hr 40 min





    Heat oil in a large dutch oven over medium-high heat.



    Heavily season the pork on the fatty side with salt and pepper. 


    Place the pork seasoned side down into heated oil. Season the other side. 


    Cook until browned, about 4 minutes. Once browned, flip and continue to cook until browned, about 3 – 4 minutes.


    Remove pork butt and set aside. Don’t drain the juices in the pot as they are important for flavor. 


    Add sliced onions and cook for 3 to 4 minutes until onions are slightly browned and softened. Stir in a large pinch of salt and ground black pepper, and garlic and cook for about 30 seconds.


    Stir in sauerkraut, brown sugar, apple slices and another pinch of salt and ground black pepper. Add in about Mrs. Miller’s Chicken Soup Base and one cup of water. Nestle the pork into the kraut mixture.


    Combine all together in a casserole dish covered with foil and bake in the oven at 325˚ for 1.5 hours. 


    Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain


    Mix noodles in butter and set aside. 


    Once the pork is tender, remove it from the oven. Cool until you can easily cut into chunks or shred.


    After the pork is cut into pieces, taste the sauerkraut mixture for salt and pepper, adjusting to taste.


    Serve pork and kraut mixture over noodles, top with parsley and enjoy! 

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