Sauerkraut Pork

• 1 can Sauerkraut (16 Oz)
• 1- 1/2 pound Pork
• 16 ounces, weight Tomato Wedges
• 1 teaspoon Caraway Seeds
• 1 cup Plain Yogurt Or Sour Cream
• 1/4 cups Flour
• 2 teaspoons Salt
• 1/4 teaspoons Pepper

1. Rinse the saurkraut and drain well.
2. Cut the pork into 1 1/2 inch cubes.
3. Combine the sauerkraut, pork, tomatoes and caraway seeds in the crock pot and cook covered on low for 8-12 hours.
4. About one hour before serving, combine the yogurt or sour cream, flour, salt and pepper.
5. Mix until smooth and then stir, gently, into the pork mixture.
6. Cover and cook until the mixture begins to thicken up.
7. This is also good made with beef roast or half beef and half pork.
8. You can use a 16 ounce can of chopped tomatoes, undrained but I like to use my frozen tomatoes from the garden.
9. I rinse them to remove the skins and then throw them in whole they break up nicely in the cooking.
10. If you use Greek yogurt its much lower fat if you watch that sort of thing.

sauerkraut, pork, tomato, caraway seeds, sour cream, flour, salt, pepper

Taken from tastykitchen.com/recipes/main-courses/sauerkraut-pork/ (may not work)