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Frankfurter Rippchen
Frankfurter Rippchen
Frankfurter Rippchen is a traditional German dish. It consists of cured and smoked pork chops, typically served with sauerkraut, mashed potatoes, and mustard.
Ingredients
- 2 pounds smoked pork chops (Frankfurter Rippchen)
- 2 pounds sauerkraut
- 2 pounds potatoes
- Mustard (to taste)
- Salt and pepper (to taste)
Instructions
- Preheat your oven to 350°F (175°C).
- Rinse the sauerkraut under cold water to remove excess brine. Squeeze out any excess liquid and set it aside.
- In a large pot, bring water to a boil and add the potatoes. Cook until tender, then drain and set aside.
- In a separate pot, heat some water and add the smoked pork chops. Simmer for about 30 minutes until they are cooked through.
- While the pork chops are simmering, you can heat the sauerkraut in a saucepan over medium heat until warmed through.
- Once the pork chops are cooked, remove them from the pot and place them in a baking dish. Season with salt and pepper to taste.
- Brush the pork chops with mustard, coating them evenly.
- Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the pork chops are nicely browned.
- While the pork chops are baking, mash the cooked potatoes with a fork or a potato masher.
- Serve the Frankfurter Rippchen hot, alongside the sauerkraut and mashed potatoes.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 569kcal (28%)Carbohydrates: 49g (16%)Protein: 56g (112%)Fat: 16g (25%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 152mg (51%)Sodium: 1622mg (71%)Potassium: 2186mg (62%)Fiber: 12g (50%)Sugar: 6g (7%)Vitamin A: 54IU (1%)Vitamin C: 78mg (95%)Calcium: 111mg (11%)Iron: 6mg (33%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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