Ingredients
1
lb Yukon Gold potatoes, cut into 1 1/2-inch pieces
1 1/2
teaspoons dried thyme leaves
1
teaspoon salt
1/2
teaspoon pepper
1 3/4
lb boneless country-style pork ribs
1
tablespoon vegetable oil
1
medium onion, chopped
3/4
cup Progresso™ chicken broth (from 32-oz carton)
1
package (14 oz) kielbasa sausage, cut into 2-inch slices
2
tablespoons Dijon mustard
1
jar (16 oz) sauerkraut, drained
Preparation
Spray 5-quart slow cooker with cooking spray.
In slow cooker, place potatoes, 1/2 teaspoon of the thyme, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss to coat.
Season ribs with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. In 12-inch skillet, heat oil over medium-high heat; cook ribs in oil, turning occasionally, until browned. Transfer to large bowl.
Add onion to skillet with drippings, stirring 5 to 6 minutes, until lightly browned. Transfer to slow cooker. Add broth to skillet; heat to boiling, scraping up any brown bits on bottom of skillet. Add to slow cooker.
Add kielbasa and mustard to pork in bowl. Toss to coat.
Arrange pork and kielbasa on top of onions in slow cooker.
Spread sauerkraut over meat. Sprinkle remaining 1 teaspoon thyme over sauerkraut.
Cover; cook on Low heat setting 6 to 8 hours or until ribs and potatoes are tender.
