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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This choucroute version is inspired by the classic Alsatian braise of pork, sausage, apples, and sauerkraut. Serve with rye or pumpernickel bread to soak up the sauce. Ingredients:
2 teaspoons canola oil |
1 pound boneless center-cut loin pork chops, cut into 1/2-inch slices |
1/8 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
1 cup chopped golden delicious apple (about 1) |
3/4 cup thinly sliced onion (about 1 medium) |
1 bay leaf |
1 (12-ounce) bottle light beer |
2 cups sauerkraut, rinsed and drained |
1/2 pound low-fat smoked sausage, cut diagonally into 1/2-inch slices |
1/3 cup chopped fresh parsley |
2 tablespoons prepared horseradish |
1 tablespoon whole-grain mustard |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to pan; sauté 2 minutes. Remove pork from pan, and keep warm.
2. Add apple, onion, and bay leaf to pan; cook 2 minutes or until onion is lightly browned. Add beer, scraping pan to loosen browned bits. Add sauerkraut and sausage; bring to a simmer, and cook 5 minutes. Return pork to pan; cover and cook 2 minutes or until pork is thoroughly heated. Discard bay leaf. Stir in parsley. Serve with horseradish and mustard.
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