The coleslaw-sauerkraut mix and kefir dressing pack a probiotic punch. Roasted sweet potatoes, a great source of antioxidants and fiber, make a great side.

Anna Theoktisto
Source: Parents Magazine
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Ingredients

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Directions

Instructions Checklist
  • Stir together kefir, vinegar, honey, 3 Tbs. of the oil, and 1/4 tsp. of the pepper in a large bowl. Add coleslaw and sauerkraut; stir until evenly coated. Chill, uncovered, 30 minutes.

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  • Meanwhile, stir together smoked paprika, garlic powder, salt, and remaining 1/4 tsp. pepper in a small bowl. Sprinkle mixture evenly over pork chops, pressing to adhere.

  • Heat remaining 1 Tbs. oil in a large skillet over medium-high. Working in two batches, add 2 pork chops to skillet. Cook until golden brown on both sides and a thermometer inserted in thickest portion of meat registers 135°F, 4 to 6 minutes per side (temperature will rise as pork rests). Remove from skillet and cover loosely with aluminum foil; let rest 5 minutes.

  • Place 1 pork chop on each bun bottom; top each with 1/2 cup coleslaw mixture. Replace bun tops. Serve with remaining coleslaw mixture.

Nutrition Facts

615 calories; 27 g total fat; 4 g saturated fat; 700 mg sodium. 57 g carbohydrates; 6 g fiber; 11 g sugar; 36 g protein; 114 mg calcium; 4 mg iron;

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