german

Frankish Vinegar Roast Pork with Caraway Sauerkraut and Boiled Potatoes

This roasted dish pairs pork loin chop, boneless with potatoes, peeled, sauerkraut, drained and apple cider vinegar. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High protein High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

48 g Protein

43 g Carbohydrates

31 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

152g pork loin chop, boneless 368 kcal
175g potatoes, peeled 135 kcal
137g sauerkraut, drained 26 kcal
61g onion, sliced 24 kcal
15g apple cider vinegar 3 kcal
91g pork or chicken broth, low sodium 5 kcal
9g neutral oil (canola) 80 kcal
2g caraway seeds 6 kcal
1g bay leaf 2 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

potatoes
Place potatoes in a small pot, cover with salted water, bring to a boil, and cook until tender, 15-18 minutes.
neutral oil (canola)saltblack pepper
Pat the pork dry and season with salt and pepper. Heat oil in a skillet over medium-high heat and brown pork on all sides, 6-8 minutes total.
onion
Lower heat to medium. Add onion and cook 2-3 minutes until softened.
apple cider vinegarpork or chicken brothcaraway seeds
Add broth, vinegar, and caraway; cover and simmer gently 10-12 minutes, turning once, until pork is cooked through and the sauce reduces slightly.
sauerkrautapple cider vinegar
Add sauerkraut to the skillet to warm through, 3-4 minutes. Taste and adjust seasoning with a little more vinegar if needed.
potatoessauerkraut
Slice the pork. Serve with boiled potatoes and the warm sauerkraut, spooning pan juices over the pork.