It is our very long-standing family tradition to have pork and sauerkraut as our family's first meal of the year, and every family member has their own way of doing it. All are wonderful, except the one year we could only find sauerkraut with seeds in a can- YUK!! In fact, if you don't make your own (see my recipe on this site) ONLY buy kraut in a glass jar (or plastic bag in a pinch), but NEVER get it in a can, it gives the kraut a metallic taste, and NEVER with seeds. Go with Bavarian style and you'll be happy. I make two variations of this meal, pork loin and kraut (pictured above), and this one, which even the non-kraut eaters enjoy.
Omit the pressure cooker and short ribs. Put all other ingredients in a 12" skillet and nestle in 1 or 2 uncooked pork loins. Cover and simmer for at least 2 hours - up to 6 hours. That's what is in the recipe picture above.