Pork Sauerkraut and Dumplings

Ingredients

• 1.5 pounds pork shoulder, cubed
• 1/2 onion, diced
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1 teaspoon thyme
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1/2 cup white wine
• 1 (1-pound) bag sauerkraut
• 1 cup chicken broth
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 tablespoons butter, melted

Directions

1. In a large skillet, heat the olive oil over medium-high heat. Add the pork cubes and cook until lightly browned, about 8 minutes. Add the onion, garlic powder, paprika, oregano, thyme, black pepper, and salt. Cook for an additional minute, stirring constantly.
2. Add the white wine and simmer until the liquid is reduced by half, about 5 minutes. Add the sauerkraut and chicken broth. Bring to a boil, reduce the heat to low, and simmer for 15 minutes.
3. In a medium bowl, whisk together the flour, baking powder, and salt. Add the milk and butter and mix until just combined. Drop spoonfuls of the dumpling batter into the simmering sauce and cook for 10 minutes, until the dumplings are cooked through.
4. Serve the pork and dumplings in bowls and enjoy!

Interesting Facts

• Sauerkraut is a German dish made from fermented cabbage.
• Pork shoulder is a great cut of pork for slow cooking, as it becomes tender and juicy.
• This dish is traditionally served with boiled potatoes or crusty bread.