Sauerkraut with smoked pork chop
and roasted potatoes
Ingredients for 4 people
- For the sauerkraut
- 850 mlKÜHNE Barrel Sauerkraut
- 50 mlOlive oil
- 1Garlic clove(s)
- 2Onion(s)
- 1 kl. Bunch(es)Leaf parsley
- 250 mlApple juice
- 250 mlSmoked pork chop meat stock
- Salt
- Pepper
- Sugar
- 3Bay leaves
- For the smoked pork chop
- 1 kgSmoked pork chop
- 2 lWater
- 1 TbspSalt
- 10white peppercorns,mashed
- 1 Bunch(es)Soup greens
- For the triplets
- 500 gTriplets (small potatoes with skin)
- 50 mlOlive oil
- 1Garlic clove(s)
- 1 small Bunch(es)Thyme
- Salt
- Pepper
Nutritional information
Approx. 809 kcal (3386 kJ) / 63 g protein / 41 g fat / 41 g carbohydrates
The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.
The nutritional values given are approximate and should be taken as a guide.
Products used
Preparation
1. Peel and cut onions and garlic and brown both into olive oil. Then add the sauerkraut and season with salt, pepper and sugar. Deglaze with apple juice and add bay leaves and smoked pork chop meat juice. Cover and simmer for about 15 min.
2. Boil up water with salt and pepper, add smoked pork chop and let it boil up briefly once more. Reduce the temperature and simmer for about 15 min. Cut and add the greens in walnut large pieces. After that, simmer once again for 30 min.
3. Chop thyme leaves, peel clove of garlic and crush both including the olive oil with the mixer. Add salt, pepper and oil sauerkraut mixture under the quartered potatoes. Give everything on a baking plate and roast at 220 degrees air recycling for 12 to 15 min. in the stove.
4. Finally, mix coarsely chopped parsley under the sauerkraut, put everything on a slice of smoked pork chop and serve it with the triplets.
