Pork Loin and Sauerkraut Breakfast

Pork Loin and Sauerkraut Breakfast

Pork Loin and Sauerkraut makes a fine winter breakfast. Hard working farm folks will swear by pork and sauerkraut. This nutritious dish will keep the body healthy. Also, it is low-salt and full of nutrients.

Pork loin and sauerkraut for breakfast!

Healthy breakfast

Pork Loin And Sauerkraut Breakfast

Here is how I enjoy making a hearty Pork Loin and Sauerkraut breakfast.


  • 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 the skillet, and then 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, and 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.

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