Boneless pork chops stuffed with sauerkraut have less fat than the traditional chops stuffed with cheese, butter or bacon. So they are healthier and easier for digestion
- boneless thin sliced pork chops;
- black pepper;
- olive oil.
1. Cover the boneless pork chops with plastic wrap and beat them very well with a hammer. Then sprinkle them on both sides with black pepper and salt.
2. Rinse your sauerkraut and drain it.
3. Place on the edge of the pork chop 1-2 tablespoons of sauerkraut.
4. Make rolls and dredge them in flour.
Heat olive oil in a skillet over medium heat. Brown the pork rolls on all sides. Reduce the heat and cover the skillet. Cook the pork rolls for 10-15 minutes, occasionally stirring.
Serve stuffed pork roll-ups immediately with mashed potatoes.