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Pork Chops And Sauerkraut


3 rashers bacon
3 pork chops, 2.5 cm thick
1 small onion, chopped
400 g sauerkraut, drained
2 tbsp Splenda
tsp dry mustard
2 tbsp dry white wine
tsp black treacle


1. Fry the bacon until just barely crisp in a heavy frying pan over medium heat. Drain and set aside.

2. Pour off all but about 2 tablespoons of the grease and brown the chops in it over medium heat. (You want them to have just a little colour on each side.) Remove from the frying pan and set aside.

3. Put the onion, sauerkraut, Splenda, mustard, wine and treacle in the frying pan and stir for a moment to blend. Crumble in the bacon and stir again, just for a moment. Place the chops on top of the sauerkraut mixture, turn the heat down to low and cover the pan. Simmer for 45 minutes.

Yield:- 3 servings, each with 11 grams of carbohydrate and 4 grams of fibre, for a total of 7 grams of usable carbs and 27 grams of protein

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