Cooking,  Other Writings

Sauerkraut Pork and Dumplings

April 17, 2012

Dear Crock-Pot,

I know you and I have led a checkered past. Your broken lid and my tendency to leave you in the cupboard for months on end is proof enough of that. Let’s be honest. I’ve been downright neglectful in choosing the other kitchen gadgets over you. You’ve been the last one picked to join the dinner team far too many times. It happens. But in my defense Crock-Pot, you haven’t always played fair either. Food so burnt it took three days to scrub you clean. The way you make every inch of the house smell the same for days. (How do you even make the upstairs carpet stink?) I won’t even mention how you turn my gorgeous vegetables mushy and grayed. It hasn’t been any easy road for us my slow-cooker friend.

But today we’re putting that all behind us. You see, I need your help. Tonight I have a work meeting and it’s my turn to make dinner. The kitchen partner has a big presentation tomorrow and the downstairs toilet needs a new flapper. No time for fancy tricks or two-hour prep. We need hot dinner on the table at 6 p.m. and we’re calling on you Crock-Pot. Think you’re up to the task?

Here’s my plan:  I’ve got four local bone-in pork chops from Grass Run Farms in Dorchester, Iowa. Toss that with 6 cups of last year’s homemade sauerkraut and some frozen potato dumplings I snuck from a church basement dinner this month. Add in some salt and pepper and that’s it. 5 minutes of prep work between the two of us and that’s all it should take. Then I’ll hand it over to you for 6-7 hours and check back in when I get home. Completely painless as far as I can see.

So what do you think crock-pot? Should we let bygones be bygones and try this one more time? I think so too. An old-fashioned sauerkraut pork and dumplings dinner is on tap for tonight. Thanks Crock-Pot. I think we just might be friends.



P.S. If this goes well, maybe we could even take a look at fixing that lid…

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