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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
This was a nice spin on the classic pairing of cabbage, pork, and apples, with a slight funkiness from the sauerkraut. Used a brown ale which made it a tad bitter, and would have liked it better leaving out the sausage.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!