Directions:
- Combine first 7 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove from heat, and keep warm.
- While sauerkraut mixture is cooking, cut pork crosswise into 8 equal slices. Place each slice between 2 sheets of heavy-duty plastic wrap; flatten each piece to 1/4-inch thickness using a meat mallet or rolling pin. Lightly coat both sides of pork slices with cooking spray, and sprinkle both sides of pork with salt and pepper.
- Heat a large nonstick skillet over medium-high heat. Add half of pork slices; sauté 2 minutes on each side or until pork loses its pink color. Remove from heat, and keep warm. Repeat procedure with remaining pork slices. Serve pork with sauerkraut mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 178.99 Kcal (749 kJ) | ||
| Calories from fat | 38.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.25g | 7% | |
|---|---|---|---|
| Cholesterol | 43.32mg | 14% | |
| Sodium | 214.5mg | 9% | |
| Potassium | 415.09mg | 9% | |
| Total Carbs | 0.57g | 0% | |
| Sugars | 0.18g | 1% | |
| Dietary Fiber | 0.16g | 1% | |
| Protein | 13.38g | 27% | |
| Vitamin C | 4.7mg | 8% | |
| Iron | 1mg | 5% | |
| Calcium | 5.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 80.48 Kcal (337 kJ) | ||
| Calories from fat | 17.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.91g | 7% | |
|---|---|---|---|
| Cholesterol | 19.48mg | 14% | |
| Sodium | 96.44mg | 9% | |
| Potassium | 186.63mg | 9% | |
| Total Carbs | 0.26g | 0% | |
| Sugars | 0.08g | 1% | |
| Dietary Fiber | 0.07g | 1% | |
| Protein | 6.02g | 27% | |
| Vitamin C | 2.1mg | 8% | |
| Iron | 0.4mg | 5% | |
| Calcium | 2.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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