Boil smoked pork chops in large pot of water 5 minutes. Drain pork chops well. Heat olive oil in heavy large Dutch oven over medium-high heat. Arrange half of sauerkraut in bottom of Dutch oven. Sprinkle sauerkraut with sliced garlic, bay leaves and whole peppercorns. Arrange pork chops, potato pieces and quartered tomatoes over. Cover with remaining sauerkraut. Pour 3 cups water over. Bring mixture to boil. Reduce heat; cover and simmer 25 minutes, stirring occasionally (be careful not to break up potatoes). Uncover and boil until most of liquid evaporates and potatoes are tender, about 20 minutes. Remove Dutch oven from heat. Cover and let stand 15 minutes. Discard bay leaves and peppercorns. Transfer pork chops, potatoes and tomatoes to large plate. Cut potatoes into large serving-size pieces. Spoon sauerkraut and any remaining liquid in Dutch oven onto center of serving platter. Arrange pork chops, potatoes and tomatoes on serving platter around sauerkraut and serve. Serves 6. Bon Appetit May 1995 Per serving: 511 Calories (kcal); 29g Total Fat; (47% calories from fat); 10g Protein; 61g Carbohydrate; 0mg Cholesterol; 3174mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (448g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 96 (33%)|
|Amt Per Serving||% DV|
|Total Fat 10.6g||14 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0mg||0 %|
|Sodium 43.9mg||2 %|
|Potassium 923.6mg||24 %|
|Total Carbohydrate 57.7g||17 %|
|Dietary Fiber 22.6g||91 %|
|Sugars, other 35g|
|Protein 8.7g||12 %|
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Calories per serving: 290
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