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Suggest a better description1. Preheat a large cast-iron skillet over medium-high heat; once hot, place the oil in the pan. While the pan is heating, prepare the chops: pat the pork chops dry and season both sides liberally with salt and pepper.
2. When the oil is hot, place the chops in the skillet and sear for about 3 ½ minutes, then flip them over and sear the other side until the chops are cooked through, about 3 ½ more minutes (the cooking time will depend on the thickness of the chops). Do not overcrowd the pan; if necessary, cook the chops in batches.
3. Serve each chop with ¼ cup sauerkraut and 3 tablespoons of the dressing. Serve with chopped red cabbage, if desired.
4. Store extras in an airtight container in the fridge for up to 3 days. To reheat, place the chops and kraut in a skillet over medium heat and sauté for 3 minutes per side, or until warmed. busy family tip: The dressing can be made up to 1 week ahead and stored in an airtight container in the refrigerator. Shake well before using.
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Serving Size: 1 (142g) | ||
Recipe Makes: 1 | ||
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Calories: 27 | ||
Calories from Fat: 2 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 938.6mg | 32 % | |
Potassium 241.4mg | 6 % | |
Total Carbohydrate 6.1g | 2 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 2g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 27
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