Pork Chop Sauerkraut Simmer
Servings: 4
Ingredients:
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 280 |
| pro | 23 g |
| 13g total fat | - |
| sat. fat | 5 g |
| carb | 17 g |
| fibre | 4 g |
| chol | 81 mg |
| 1 | - |
| sodium | 022 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 25% |
| vit A | 2% |
| vit C | 48% |
| folate | 15% |
-
2 cups (500 mL) sauerkraut
4 pork shoulder blade chops, about 1-1/4 lb (625 g)
1/2 tsp (2 mL) each salt and pepper
2 tbsp (25 mL) vegetable oil
1 apple, cored and thinly sliced
2 cloves garlic, minced
1 onion, thinly sliced
1/2 tsp (2 mL) each dried thyme and caraway seeds
1/2 cup (125 mL) apple juice or water
2 tbsp (25 mL) minced fresh parsley
Preparation:
In sieve, rinse sauerkraut; drain and set aside. Season chops with salt and pepper.
In large shallow Dutch oven, heat oil over medium-high heat; brown chops, about 8 minutes. Drain off fat.
Arrange apple, garlic, onion, thyme, caraway seeds and sauerkraut evenly over pork; pour apple juice over top and bring to boil. Reduce heat to medium-low; cover and simmer until pork is fall-apart tender, about 30 minutes. Sprinkle with parsley.
In large shallow Dutch oven, heat oil over medium-high heat; brown chops, about 8 minutes. Drain off fat.
Arrange apple, garlic, onion, thyme, caraway seeds and sauerkraut evenly over pork; pour apple juice over top and bring to boil. Reduce heat to medium-low; cover and simmer until pork is fall-apart tender, about 30 minutes. Sprinkle with parsley.
Additional Information
- Tips
Use a red-skinned apple and leave the skin on to add a bit of colour to the dish.
For a classic meal, serve with boiled potatoes.
Source
Canadian Living Magazine: September 2007
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