- 2pounds pork scallopini (thin slices)
- 1tablespoon liquid smoke
- 1medium tart baking apple, peeled and cored
- 2cups sliced peeled carrots
- 2 (14-ounce) cans sauerkraut, drained
- 1 (12-ounce) can light beer
- 1/3cup light brown sugar
- 2teaspoons caraway seeds
- 1/2cup water
- Trim any excess fat from pork.
- In a large skillet coated with nonstick cooking spray, cook pork with liquid smoke over high heat until browned, in batches if necessary, about 5 minutes for each batch.
- Meanwhile, coarsely grate half of the apple, reserving the remaining half. With all pork in the skillet, add carrots, grated apple, sauerkraut, beer, brown sugar, caraway seeds and water. Heat to boiling over hight heat. Reduce heat to low, cover and simmer 35 minutes. Grate remaining apple and add to mixture in skillet. Cook 10 minutes longer, or until the carrots and pork are fork-tender, occasionally spooning liquid in the skillet over pork.
Recipe reprinted with permission from One-Dish Favorites (Holly Clegg, 1997). For more from Holly, follow along at her website, Trim & Terrific.
Nutritional Info *per serving
- Calories 482
- Fat 11g
- Saturated Fat 3.8g
- Cholesterol 134mg
- Sodium 1470mg
- Carbohydrate 40.9g
- Protein 50.4g