German Pork

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I got this recipe from a woman she worked with several years ago, who assured me that even though the recipe had what seemed to be a strange combination of ingredients (not to mention that it’s served over mashed potatoes), it was wonderful.

German Pork wLogo
All those things are quite true; the ingredients are unexpected, but it’s full of flavor. The pork stays very moist and tender. If you are not a fan of sauerkraut, bear with me, and give this a try (you won’t be sorry!). All four of us girls make it, and Mom and many of our aunts have added this to their “frequent menu item” lists too. You really must try it for yourself! ~Kathy


  • 1 package Country Style Pork Ribs (around 2 lbs.)
  • 1 granny smith apple, peeled* and sliced about 1/2” thick
  • 1 medium onion, sliced
  • 1 16-oz. jar sauerkraut
  • Salt & pepper
  • Fresh parsley (optional, for garnish)
German pork in progress (1)

Look at all that goodness piled up!


In a slow cooker, place about a quarter of the sliced onion and apple. Place the ribs on top and sprinkle lightly with salt and pepper. Add the remainder of the apple and onion. Top with the sauerkraut (including the juice from the jar).

Place the lid on the slow cooker and cook on low about 8 hours.

Serve over mashed potatoes.  

*If in a hurry, we don’t bother to peel the apples, and it still tastes great!  

Note: We recommend using a slow cooker liner for easy clean-up.    

WW Freestyle Info.:  The ribs are 7 points for 5 ounces.  All the other ingredients are free!  Don’t forget to save some extra points for your favorite mashed potato recipe though…this is best served right on top of them!

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