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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
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

  1. potatoes
    Place potatoes in a small pot, cover with salted water, bring to a boil, and cook until tender, 15-18 minutes.
  2. 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.
  3. onion
    Lower heat to medium. Add onion and cook 2-3 minutes until softened.
  4. 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.
  5. 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.
  6. potatoessauerkraut
    Slice the pork. Serve with boiled potatoes and the warm sauerkraut, spooning pan juices over the pork.

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