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Super-Sized Kraut-Stuffed Chops

‹ Sauerkraut Marinated Pork Kabobs up Appetizers, Dips & Sauces ›
Serves: 
6
What You Need: 
  • 1 cup butter, divided
  • 6 thick-cut pork chops
  • 2 green peppers, divided
  • 1 cup diced onion
  • 1 bag (10 ounces) matchstick-style carrots
  • 6 cups drained sauerkraut (about 48 ounces)
  • 1 tablespoon sugar
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme

 

In large skillet, melt 1/4-cup butter. Add chops; cook until browned on both sides; remove chops and set aside. Reserve drippings. Slice 4 rings from green peppers and set aside. Dice remaining green pepper. Add remaining 3/4-cup butter to drippings in skillet; melt butter. Add diced pepper, onion and saut�, stirring constantly, until crisp-tender. Stir in carrots; saut� 1 minute.

Stats: 

Calories 530; total fat 38g; saturated fat 21g; cholesterol 150mg; sodium 2590mg;
total carbohydrate 23g (dietary fiber 10g, sugars 8g); protein 26g

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Sauerkraut Marinated Pork Kabobs

‹ Sauerkraut and Chicken Stir Fry up Super-Sized Kraut-Stuffed Chops ›
Sauerkraut Marinated Pork Kabobs Sauerkraut Marinated Pork Kabobs
Serves: 
8 servings (2 ounces each)
Image: 
What You Need: 
  • 1/2 cup sauerkraut juice (reserve sauerkraut)
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup soy sauce
  • 2 teaspoons Worcestershire sauce
  • 2 small onions, thinly sliced
  • 2 whole cloves garlic, crushed
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon dry mustard
  • 1-1/2 pounds pork butt or pork shoulder, cubed

 

Combine sauerkraut juice, oil, vinegar, soy sauce, Worcestershire sauce, onions, garlic, pepper and mustard in a bowl; add pork cubes to marinade and turn to coat thoroughly. Cover and marinate 6 hours in refrigerator. Remove meat from marinade, thread on skewers and grill on high heat for one minute. Reduce heat to medium and cook 10 to 12 minutes, turning once. Heat reserved sauerkraut.

Stats: 

Calories 170; protein 15g; carbohydrate 1g; fat 11g; cholesterol 50mg; sodium 170mg

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Cuban Chicken Salad

‹ Cobb Salad up Huevos Rancheros ›
Serves: 
6
What You Need: 

Submitted by: Terry Pitt, Woodbine, MD , USA

  • 4 chicken breast halves, bone in
  • 1 carrot, chunked
  • 1 stalk celery, chunked
  • 1 small onion, unpeeled, quartered
  • Coarse salt
  • 12 whole peppercorns
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup mayonnaise
  • 1/4 cup yellow mustard
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dark chili powder
  • Salt and pepper
  • 2 medium dill pickles, minced
  • Julienned dill pickle strips

 

Place cleaned chicken in a large pot; cover with water and add carrot, celery, onion, salt and peppers. Bring to a boil, cover, and reduce to a simmer. Simmer for 1-1/2 hours until very tender.

Stats: 

Calories 430; total fat 27g; saturated fat 5g; cholesterol 120mg; sodium 950mg; total carbohydrate 4g (dietary fiber 2g, sugars 1g) protein 42g

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Baked Chicken Reuben

‹ Auntie M's Deviled Egg Salad up Cobb Salad ›
What You Need: 
  • 1 can (14 ounces) sauerkraut, well drained
  • 4 whole boneless skinless chicken breasts
  • 4 slices Swiss cheese
  • 1-1/4 cup Thousand Island dressing
  • 1 teaspoon chopped fresh parsley

Pour chicken in baking pan, add sauerkraut over chicken; top with Swiss cheese. Pour dressing evenly over cheese. Cover with foil. Bake at 325 degrees for approximately 1 hour or until chicken reaches an internal temperature of 160 degrees.

Stats: 

Calories 680; total fat 40g; saturated fat 10g; cholesterol 185mg; sodium 1440mg; total carbohydrate 17g (dietary fiber 3g, sugars 11g); protein 61g

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