Anyway, today's recipe involves butter, lots and lots of butter, and onions...onions that are soaking in a butter bath, and gnocchi (potato dumplings) that take a dive into that butter bath with the onions and then pork and sauerkraut.
And, as is typical with the majority of Gram's recipes, nothing is difficult with this recipe!
Alright, grab your pork, toss it in a roaster,
While the pork is browning, process some onions so they're about the same size as sauerkraut:
Open your sauerkraut and drain it:
Now for the best part...melt your butter: (Disclaimer: We added more butter. And onions.)
Now, chop up your onions coarsely...or thick slices...or whatever floats your boat.
And throw them in the butter bath. Good golly, I just wanna dive right in there with those onions. Let them simmer until translucent and softened. And glorious.
Now, when your pork is cooked a bit, flip it, and "brown it" on the other side. (I suppose, if you were really ambitious, you could "really" brown it. But, we're not that ambitious.)
After browning on second side, remove pork to slow cooker and place on low,
Then scrape the bits from the bottom and give the juices a good stir, then...
Then? Add in your sauerkraut right to the juices.
Add a jar of water for each jar of sauerkraut you used.
Toss in those onions.
(And, here's where the German's gasp...) Toss in some brown sugar.
Check on your butter and onions. They should look (and smell) divine.
Check on your sauerkraut after 30 minutes, stir it a bit, then add more water if needed.
When the sauerkraut begins to brown just a bit and you've cooked it down two or three times, add your pork back on top for the final bit of cooking.
At this point, get a big ol' pot of water boiling...and remember to salt the water "as salty as the sea" says that red haired Italian dude on The Chew. OH, Mario. Mario Batali?
Once your water is at a rolling boil, grab your sideways package of gnocchi and dump it in and cook according to package directions.
When it's done (don't over cook it, it'll cook a little more in the next step...),
Marry the gnocchi with the butter and onions and declare "And they lived happily ever after (in my belly)!".
Now, serve it up, and try not to scarf it down all unladylike. Unless your a guy, then don't worry about being ladylike...ever.
3 pounds country style pork ribs
salt and pepper
1 pound butter
5 large onions, coarsely chopped or sliced
dash of salt
2 large jars sauerkraut, drained
1 sm-med onion, processed fineish
1/4-1/2 c brown sugar (to taste preference)
2 bags frozen gnocchi
Preheat oven to 350*F, place pork in roaster and "brown" in oven for 10-15 minutes on one side, then flip and brown 10 minutes on second side. Remove from roaster and place in slow cooker on low. Scrape bits from bottom of roaster that pork was in, leaving all juices in roaster, and add drained sauerkraut to roaster. Add onion and brown sugar and a jar of water for each jar of sauerkraut, bake for 30 minutes. Stir, add another jar of water if needed, back into oven for 30 minutes, add more water if needed and taste, adjusting seasonings if needed. Add pork to sauerkraut and return to oven.
Melt butter in large saucepan, add onions and a pinch of salt and cook until onions are translucent and soft.
Bring large pot of water to rolling boil, seasoning well, add gnocchi and cook according to package directions. Drain gnocchi when done, add to butter and onions, and serve with pork and sauerkraut!