Quick Choucroute

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 307
  • Calories from fat: 32%
  • Fat: 11g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 1.5g
  • Protein: 31g
  • Carbohydrate: 19.9g
  • Fiber: 3.3g
  • Cholesterol: 84mg
  • Iron: 3.2mg
  • Sodium: 837mg
  • Calcium: 53mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Quick Choucroute Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy