Skrautenphudzen

When the wife is away, the Patrick makes the food she hates. She has a show today, so I made a big vat of sauerkraut and pork with mashed potatoes and extra-mushroomy gravy on the side.

The “recipe” is ridiculously simple.

• 2 8oz pork chops
• 6 pre-cooked brats (I used Johnsonville Stadium Brats, but there are plenty of other options)
• 1 big can of sauerkraut
• Mashed potatoes from a box
• 1 packet each of brown and mushroom gravy
• 1 can of mushrooms

Throw the chops and brats in a Dutch oven and dump the sauerkraut on top. Bake at 400 for an hour or so until the chops are cooked. Cooking time can vary wildly — I forgot to take the brats out until cooking time, and the chops had only defrosted overnight, so they went in more or less frozen. Once they’re about done, make your potatoes and gravy according to the package instructions, and add the mushrooms to the gravy when it’s simmering to thicken.

Why would I waste everyone’s time writing and posting this? Because it’s cheap and simple, and gives you 5-8 servings when all is said and done. Total cost was about twelve bucks.

Each serving of one chop and two servings of mashed potatoes and gravy comes out to 557 calories, 42 carb, 47 protein, 20 fat, and $3. This is actually pretty low for what I’m supposed to be eating in a meal, so I could easily add a salad, some fruit, or whatever else.

One brat with sauerkraut, ketchup, mustard, and jalapenos end up being 317 calories, 20g carb, 12g protein, 21g fat, and $.80. I usually do two or three brats at a time, which still puts the whole meal well within my acceptable dietary requirements.