While the origin of this beloved sandwich is clouded with mystery, it’s a documented fact that in 1956 the Reuben won the National Sandwich Idea Contest, and as the saying goes, the rest is history. For our version of this classic sandwich, we’ve mixed caraway seeds in with the sauerkraut as a nod to the rye bread traditionally used. Not a fan of corned beef? Make this pork chop Rachel style with roasted turkey and coleslaw subbed in for the sauerkraut.
Reuben Style Pork Chops
- 4 boneless pork chops, 1” thick, about 1½ lbs total
- 10 oz green beans, trimmed
- 8 oz farro
- 1½ tsp caraway seeds
- 6 oz sauerkraut, drained
- 2 tbsp Russian dressing
- 4 oz sliced corned beef
- 8 slices swiss cheese
1) Season pork chops and add to a vacuum bag. Vacuum seal, place in Suvie pan, and load into upper right cooking zone. Cover with water.
2) Add green beans to a separate Suvie pan, drizzle with olive oil and season with salt and pepper. Load into upper left cooking zone.
3) Place farro in starch pan and load into bottom right cooking zone. Fill reservoir, enter cook settings and set to Cook Now or Schedule.
My Cook > Multi-Zone Settings
Protein: 140°F, 1 hour
Vegetable: 10 minutes
Starch: 27 minutes
4) During the cook, mix sauerkraut and caraway seeds together in a small bowl. Set aside.
5) In a small bowl, stir together Russian dressing and 1 tsp water. Set aside.
6) After the cook, remove pork chops from bag, pat pan dry, and return pork chops to pan in a single layer. Distribute corned beef slices evenly over the top of pork chops and repeat with sauerkraut.
7) Lay 2 slices swiss cheese on each pork chop and load pan into upper right cooking zone. Broil green beans and pork for 7-10 minutes, until cheese is bubbling and golden brown.
8) After broiling, divide farro and green beans between plates. Top each serving with a pork chop and drizzle with Russian dressing.
Nutritional Information per serving (4 servings per recipe): Calories 662, Total Fat 26g, Total Carbohydrates 47.1g, Total Sodium 850.2mg, Total Protein 58.3g