Quick Choucroute

recipe
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.

Yield:

4 servings (serving size: 2 cups pork mixture, 1 1/2 teaspoons horseradish, and 3/4 teaspoon mustard)

Recipe from

Cooking Light

Nutritional Information

Calories 307
Caloriesfromfat 32 %
Fat 11 g
Satfat 3.3 g
Monofat 5.1 g
Polyfat 1.5 g
Protein 31 g
Carbohydrate 19.9 g
Fiber 3.3 g
Cholesterol 84 mg
Iron 3.2 mg
Sodium 837 mg
Calcium 53 mg

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

Preparation

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.

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.

Note:

Allison Fishman,

March 2006
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