I always rinse it and strain it before cooking. Best way with pork IMO is sauteed. Sear thick pork chops til barely done inside, set aside. Put some bacon grease or tallow in the skillet, add sliced thin sweet onions, the kraut, lots of fresh ground black pepper. Keep cooking and turning until the moisture is cooked out, kraut will be nicely browned but not dried. Turn off the heat, place the pork on top of the kraut with any juices. Cover with a glass lid and let sit for 15 or 20 minutes.
That’s how we do it. Even on hot dogs (beef franks). Sear the franks till browned, remove, add the sauerkraut till browned not dried. I add caraway seeds if the kraut didn’t have any (before cooking). Put the franks back in the skillet, cover with lid for just a few more minutes.