Schupfnudeln with smoked pork chop on paprika sauerkraut

Name: Schupfnudeln with smoked pork chop on paprika sauerkraut
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 4 TABLESPOONS Oil; 1 can(s) (850 ml) Sauerkraut; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 200 g pickled, roasted, red peppers (jar); 400 g Fresh pasta (refrigerated shelf); 5 Stem(s) Parsley; 2 TABLESPOONS clarified butter; 4 released pork chops (approx. 200 g each); 7-10 Tbsp coarsely ground pepper

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
4 TABLESPOONS Oil
1 can(s) (850 ml) Sauerkraut
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
200 g pickled, roasted, red peppers (jar)
400 g Fresh pasta (refrigerated shelf)
5 Stem(s) Parsley
2 TABLESPOONS clarified butter
4 released pork chops (approx. 200 g each)
7-10 Tbsp coarsely ground pepper

Directions

1
Peel and finely chop the onion. Heat 2 tablespoons of oil in a casserole, sauté onion in it, add sauerkraut with liquid, pluck with a fork. Fry briefly while turning, season with salt, pepper and sugar.
2
Cover and stew for about 15 minutes. Drain the peppers and cut them into thick strips. Stir into the sauerkraut about 2 minutes before the end of cooking.
3
In the meantime heat 1 tablespoon of oil in a coated pan. Fry about half of the potato noodles for 8-10 minutes, season with salt and pepper and keep warm. Prepare further potato noodles in the same way.
4
Wash parsley, shake dry, pluck off leaves and cut into fine strips, stir into the pasta.
5
Meanwhile wash the meat and pat dry. Heat clarified butter in a large pan. Fry the meat for 2-3 minutes on each side. Arrange meat, potato noodles and sauerkraut on plates, sprinkle meat with ground pepper.
6
It goes well with mustard.