Sauerkraut pan with smoked pork, paprika and bread dumplings

Name: Sauerkraut pan with smoked pork, paprika and bread dumplings
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 pack of (330 g) Mini bread dumplings; 600 g detached pork chop; 2 red onions; 2 red peppers; 2 TABLESPOONS Oil; 1 package (400 g) Mild sauerkraut; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Chives

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 pack of (330 g) Mini bread dumplings
600 g detached pork chop
2 red onions
2 red peppers
2 TABLESPOONS Oil
1 package (400 g) Mild sauerkraut
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Chives

Directions

1
Prepare the dumplings in boiling water according to the instructions on the packet. Dab meat dry and cut into cubes. Peel and halve onions and cut into thin strips. Clean and wash the peppers and cut them into thin strips as well.
2
Drain the dumplings, let them drip off and remove from the foil. Heat 1 tablespoon of oil in a frying pan. Fry the dumplings for 2-3 minutes, turning them until golden brown. Remove the dumplings from the pan and set aside.
3
Add 1 tablespoon of oil to the pan and fry the meat cubes for 3-4 minutes, turning them over. Add the onions and peppers and fry for approx. 3 minutes. Add sauerkraut to the pan and fry for another 3-4 minutes.
4
Season to taste with salt and pepper.
5
Wash the chives, dab dry and cut into fine rolls. Put the dumplings back into the pan and heat up again. Sprinkle with chives and serve immediately.