| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
May 1995 |
1 |
servings |
INGREDIENTS
| 6 |
|
Smoked pork chops; (each about 1 inch |
|
|
; thick) |
| 2 |
tb |
Olive oil |
| 2 |
|
Jars sauerkraut; rinsed twice, |
|
|
; drained well |
|
|
; (2-pound) |
| 2 |
|
Garlic cloves; sliced |
| 6 |
|
Bay leaves |
| 10 |
|
Whole black peppercorns |
| 2 |
|
Russet potatoes; (about 1 1/2 |
|
|
; pounds), peeled, |
|
|
; cut in half |
|
|
; lengthwise |
| 2 |
lg |
Tomatoes; peeled, quartered |
| 3 |
c |
Water |
INSTRUCTIONS
Boil smoked pork chops in large pot of water 5 minutes. Drain pork
chops well.
Heat 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 pieces and quartered tomatoes over. Cover
with remaining sauerkraut. Pour 3 cups water over. Bring mixture to
boil. Reduce heat; cover and simmer 25 minutes, stirring occasionally
(be careful not to break up potatoes).
Uncover and boil until most of liquid evaporates and potatoes are
tender, about 20 minutes. Remove Dutch oven from heat. Cover and let
stand 15 minutes. Discard bay leaves and peppercorns.
Transfer pork chops, potatoes and tomatoes to large plate. Cut
potatoes into large serving-size pieces. 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.
Bon Appetit May 1995
Converted by MC_Buster.
Per serving: 511 Calories (kcal); 29g Total Fat; (47% calories from
fat); 10g Protein; 61g Carbohydrate; 0mg Cholesterol; 3174mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 0
Fruit; 5
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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