This offering from the Recipe ReDux is all about wishing you good luck in the New Year!
Do you have a dish, specific food item or tradition you follow to bring you and yours a fortunate new year? Our challenge theme this month is to create healthier versions of those luck filled favorites.
I’m PA Dutch which is German based. For me that means,”Eat no food that scratches backwards. If you do, there will be no progress in the new year.”
No poultry on New Year’s Day. We eat pork. Hogs “root” by pushing ground forward to dig up mud to wallow in. Pigs make their own mud baths to soothe their skin. Have you priced skin treatment lately? Smart.
Lean pork is high in B Vitamins and a good source of zinc and potassium. Today’s pork is 27 percent leaner than it was in 1991.*
To these pork chops I added a heaping helping of sauerkraut. Sauerkraut is high in vitamins C and K and fiber. Cured cabbage is high in salt, so if salt is a dietary concern, seek low-sodium brands and/or choose fresh packed over canned and rinse well.
Normally this meal is served with butter and cream laden mashed potatoes and gravy. I chose to serve a baked potato topped with sauerkraut.
*Source: Pork Be Inspired
- 4 3 ounce trimmed pork chops
- 1 1lb bag fresh pack sauerkraut
- salt and pepper to taste
- 1 tablespoon grapeseed or vegetable oil
- 4 medium russet potatoes
- Wrap potatoes in foil and bake at 375 until tender (about 1 hour)
- Heat oil over medium heat in a skillet. Add pork, season with salt and pepper and brown on both sides, approximately 5 minutes per side.
- Add sauerkraut, cover and simmer until internal temperature reaches 145 remove from heat and rest 3 to 5 minutes before serving.
- Slice potatoes and top with sauerkraut.
Pingback: Sauerkraut – Fermented Cabbage From Germany | RecipeReminiscing