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Ingredients
- 6 x Smoked pork chops, (each about 1 inch thick)
- 2 Tbsp. Extra virgin olive oil
- 2 jar sauerkraut, rinsed twice, liquid removed well (2-lb.)
- 2 x Garlic cloves, sliced
- 6 x Bay leaves
- 10 whl black peppercorns
- 2 x Russet potatoes, (about 1 1/2 pounds), peeled, cut in half lengthwise
- 2 lrg Tomatoes, peeled, quartered
- 3 c. Water
Directions
- Boil smoked pork chops in large pot of water 5 min. Drain pork chops well.
- Heat extra virgin olive oil in heavy large Dutch oven over medium-high heat.
- Arrange half of sauerkraut in bottom of Dutch oven. Sprinkle sauerkraut with sliced garlic, bay leaves and whole peppercorns.
- Arrange pork chops, potato pcs and quartered tomatoes over. Cover with remaining sauerkraut. Pour 3 c. water over. Bring mix to boil. Reduce heat; cover and simmer 25 min, stirring occasionally
- (be careful not to break up potatoes).
- Uncover and boil till most of liquid evaporates and potatoes are tender, about 20 min. Remove Dutch oven from heat. Cover and let stand 15 min. Throw away bay leaves and peppercorns.
- Transfer pork chops, potatoes and tomatoes to large plate. Cut potatoes into large serving-size pcs. Spoon sauerkraut and any remaining liquid in Dutch oven onto center of serving platter.
- Arrange pork chops, potatoes and tomatoes on serving platter around sauerkraut and serve.
- Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1842g | |
| Calories 1720 | |
| Calories from Fat 1066 | 62% |
| Total Fat 119.0g | 149% |
| Saturated Fat 38.08g | 152% |
| Trans Fat 0.0g | |
| Cholesterol 243mg | 81% |
| Sodium 4616mg | 192% |
| Potassium 3981mg | 114% |
| Total Carbs 107.42g | 29% |
| Dietary Fiber 9.6g | 32% |
| Sugars 11.41g | 8% |
| Protein 58.19g | 93% |
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