Oktoberfest One Dish Dinner
Serves 4
4 - 4 oz (115 g) ½" (1cm) thick pork chops
1 - 28 oz (796 ml) can sauerkraut, drained
2 tart apples, sliced
4 small potatoes, quartered
2 large carrots, sliced
2 cups (500 ml) apple juice
3 crushed VE Juniper Berries
VE Sea Salt & VE Pepper, to taste
1 Tbsp (15 ml) VE Fines Herbes
1. Preheat oven to 375° F (190° C).
2. Heat a large Excalibur® coated frying pan to medium high and brown pork chops on both sides. Remove from pan.
3. Remove frying pan from heat and spoon sauerkraut across bottom. Lay browned pork chops on top. Layer sliced apples, potatoes and carrots. Pour apple juice over all. Sprinkle with crushed VE Juniper Berries and season with VE Sea Salt and VE Pepper.
4. Cover tightly with foil and bake for 35 minutes. Sprinkle with VE Fines Herbes and serve.
Per serving: Calories 380, Fat 8 g (Saturated 3 g, Trans 0 g), Cholesterol 65 mg, Sodium 1300 mg, Carbohydrates 48 g (Fibre 12 g, Sugars 12 g), Protein 27 g.
Serves 4
4 - 4 oz (115 g) ½" (1cm) thick pork chops
1 - 28 oz (796 ml) can sauerkraut, drained
2 tart apples, sliced
4 small potatoes, quartered
2 large carrots, sliced
2 cups (500 ml) apple juice
3 crushed VE Juniper Berries
VE Sea Salt & VE Pepper, to taste
1 Tbsp (15 ml) VE Fines Herbes
1. Preheat oven to 375° F (190° C).
2. Heat a large Excalibur® coated frying pan to medium high and brown pork chops on both sides. Remove from pan.
3. Remove frying pan from heat and spoon sauerkraut across bottom. Lay browned pork chops on top. Layer sliced apples, potatoes and carrots. Pour apple juice over all. Sprinkle with crushed VE Juniper Berries and season with VE Sea Salt and VE Pepper.
4. Cover tightly with foil and bake for 35 minutes. Sprinkle with VE Fines Herbes and serve.
Per serving: Calories 380, Fat 8 g (Saturated 3 g, Trans 0 g), Cholesterol 65 mg, Sodium 1300 mg, Carbohydrates 48 g (Fibre 12 g, Sugars 12 g), Protein 27 g.
Labels: Pork, VE Fine Herbes, VE Juniper Berries
