PORK SCHNITZEL SANDWICH
Provided by Ree Drummond : Food Network
Time 16m
Yield 4 sandwiches
Number Of Ingredients 25
Steps:
- For the schnitzel: Add the flour to a shallow dish and season with the seasoning salt and a pinch of salt and pepper. Whisk together the milk and eggs in a separate shallow dish. Add the breadcrumbs and parsley to a third shallow dish.
- Heat the olive oil and butter in a large cast-iron skillet over medium-high heat.
- Season the pork chops with salt and pepper. Bread the pork by coating the chops lightly in the seasoned flour, then dipping them in the egg mixture. Next, coat the chops in the breadcrumbs. You can use your fingertips to really press the breadcrumbs onto the pork, which will help the breading stay on while frying.
- Carefully lay the pork chops in the skillet, cooking until golden and cooked through, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain slightly and squeeze over the lemon.
- For the cabbage. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the red onion and fennel and mustard seeds and cook, stirring frequently, 2 to 3 minutes, being careful as the seeds might pop slightly during cooking. Add the cabbage, apple cider, vinegar and honey and cook until the cabbage is softened and the liquid is reduced slightly, 4 to 5 minutes.
- For the sandwiches: Spread a heaping teaspoon each of mayo and mustard on both halves of each roll. Top the bottom half of each roll with 2 lettuce leaves, then top with a piece of schnitzel and some warm cabbage. Shingle over some slices of apple, then top with the other half of the roll. Serve with salt and vinegar potato chips.
LEFTOVER PORK N SAUERKRAUT SANDWICHES
This is one way I use up the leftover pork and sauerkraut from the night before. The apple and brown sugar gives it a nice flavor. Amounts are estimated.
Provided by KISS THE COOK
Categories Lunch/Snacks
Time 8m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Butter one side of each slice of bread.
- Assemble sandwich as follows:.
- First bread slice, butter side down.
- One slice cheese.
- Pork and sauerkraut.
- Apple slice.
- Sprinkle with brown sugar.
- One slice of cheese.
- Next slice of bread butter side up.
- (Having the pork in the middle helps to keep the bread from getting soggy).
- Grill as you would a grilled cheese making sure to cover with a lid as cooking.
Nutrition Facts : Calories 705.6, Fat 40.9, SaturatedFat 25, Cholesterol 112.6, Sodium 621.3, Carbohydrate 67.5, Fiber 5.8, Sugar 31.2, Protein 20.4
SAUERKRAUT RELISH
This is great as a relish for hamburgers and hot dogs at family cook-outs!
Provided by Bonnie Kyler
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 8h15m
Yield 18
Number Of Ingredients 7
Steps:
- In a medium bowl, mix together the sauerkraut, green peppers, red peppers, celery, onion, vinegar and sugar. Refrigerate 8 hours or overnight before serving.
Nutrition Facts : Calories 53.3 calories, Carbohydrate 13.3 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.4 g, Sodium 208.8 mg, Sugar 12.1 g
PORK AND SAUERKRAUT
Eating sauerkraut on New Year's is an old Pennsylvania Dutch tradition, said to bring good luck. The traditional meal consists of pork and sauerkraut served together, with sauerkraut representing luck and the pig representing rooting into the New Year. It's a feel-good and flavorsome ritual and it may be just what you need to start the New Year. Serve with mashed potatoes or dumplings.
Provided by Auntie M
Categories Meat and Poultry Recipes Pork
Time 3h25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place pork roast in a large roasting pan. Season with salt and black pepper. Mix sauerkraut, water, onion, and apple together in a large bowl. Pour sauerkraut mixture over roast.
- Bake roast in the preheated oven until heated through, about 1 hour. Reduce oven temperature to 300 degrees F (150 degrees C). Continue to cook roast until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), adding water if sauerkraut mixture looks dry, about 2 hours more.
- Remove roast from oven and allow to rest in a warm area before slicing, about 10 minutes.
Nutrition Facts : Calories 243.8 calories, Carbohydrate 12.5 g, Cholesterol 79.6 mg, Fat 9 g, Fiber 4.8 g, Protein 28 g, SaturatedFat 2.9 g, Sodium 971.5 mg, Sugar 6.2 g
PORK SANDWICH WITH SAUERKRAUT RELISH
The recipe starts from scratch, but this could easily work with leftovers. From "Food and Wine" magazine. Sandwiches can be wrapped and stored in the refrigerator overnight.
Provided by threeovens
Categories Lunch/Snacks
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F; prepare a roasting pan for the pork.
- In a medium saucepan, heat 1 tablespoon oil over high heat; add pear slices and cook, stirring occasionally, until golden, about 4 minutes.
- Add brown sugar, vinegar, mustard seeds, and ginger; reduce heat to medium low and simmer until slightly reduced so it resembles jam, about 30 minutes, then let cool.
- Meanwhile, in a skillet, heat 1 tablespoon oil over medium heat and cook the bacon until crisp, about 5 minutes; remove and chop.
- Add onion to the skillet, cook over medium heat until softened, 6 minutes; add sauerkraut, cook, stirring, until most of the liquid has evaporated, 3 minutes.
- Add pear puree (or applesauce), caraway seeds, chopped bacon and cook about 1 minute; transfer to a bowl to cool.
- Wipe out the skillet and heat remaining tablespoon of oil,over medium high heat; season the pork on all sides with salt and pepper.
- Brown, turning occasionally, on all sides, 6 minutes.
- Transfer pork to the roasting pan and cook to an internal temperature of 140 degrees F, about 10 minutes; let cool on a cutting board.
- Slice into 1/4-inch slices.
- Spread sauerkraut relish along the bottoms of the baguettes; top with pork slices and season with salt and pepper.
- Top with pear chutney and spinach; close sandwiches and cut into 8 sandwiches.
- NOTE: To make pear puree, you can drain a 15 oz can of pears and puree in a blender or food processor.
Nutrition Facts : Calories 376.3, Fat 12, SaturatedFat 2.9, Cholesterol 94.2, Sodium 366.6, Carbohydrate 34.4, Fiber 3.4, Sugar 20.5, Protein 32.4
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