Pork Chop Sauerkraut Simmer
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 280 |
| pro | 23 g |
| total fat | 13 g |
| sat. fat | 5 g |
| carb | 17 g |
| fibre | 4 g |
| chol | 81 mg |
| sodium | 22 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 25 |
| vit A | 2 |
| vit C | 48 |
| folate | 15 |
Ingredients
- 2 cups sauerkraut
- 4 pork shoulder blade chops, (about 1/4 lb/625 g)
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp vegetable oil
- 1 apple, cored and thinly sliced
- 2 minced cloves of garlic
- 1 onion, thinly sliced
- 1/2 tsp dried thyme
- 1/2 tsp caraway seeds
- 1/2 cup apple juice or water
- 2 tbsp 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
- Keywords : Main Course; Pork; Simmer; Dinner;
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