Growing up with Italian and German extended family members, I experienced some mighty fine cooks and meals. Sauerkraut was a "must learn to enjoy" food, and most often served with pork, but great with hot dogs or sausages, too.
When I published Our German Family Favorites Cook Book, a cousin sent me this recipe, which she received from a German World War II bride.
Pork (that other white meat) is often on sale in various cuts, but most often I make this with chops, or pork steaks. It would work with loin slices, even sausages, and is an easy one-pot dish to double or increase for more servings.
Sauerkraut, Pork Chops & Grated Potatoes
1 can of sauerkraut, drained and rinsed, about 2 cups
1 medium grated potato, about 2 cups
water or broth to cover sauerkraut
2 - 4 pork chops, pork steaks, or pork medallions, seasoned with salt and pepper
In a 2 quart, or 12-inch fry pan, put in rinsed sauerkraut and cover with water. Place pork chops on top and simmer covered for 1-1/2 hours.
Grate a potato (I leave skins on) and mix it in with the sauerkraut the last 1/2 hour of cooking. Remove pork chops and brown under the broiler, if wanting them crispy.
Serve chops on top of sauerkraut gravy, potato mixture. A side serving of apple sauce goes well.
Estimated cost per serving: $1.50 or less.