| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 4 tablespoons unsalted butter
- 2 crisp cooking apples (such as Gala, Cameo or Golden Delicious), sliced
- 1 medium onion, sliced
- 1/2 teaspoon caraway seeds
- Kosher salt and freshly ground pepper
- 1 pound sauerkraut, rinsed, drained and squeezed dry
- 1/2 cup apple cider
- 1/2 cup chicken stock
- 8 pork scallopini or thin cutlets (about 11/2 pounds)
- 2 teaspoons paprika
- 1/4 cup chopped fresh parsley
Instructions
- Melt 2 tablespoons butter in a large skillet over medium heat. Add the apples, onion, caraway seeds, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the apples start browning around the edges, about 4 minutes. Add the sauerkraut and cook until the excess liquid evaporates, about 2 minutes. Add the apple cider and chicken stock and bring to a simmer. Reduce the heat to medium low and cook until the apples and onion soften, about 8 minutes.
- Meanwhile, season the pork with the paprika, 1 teaspoon salt and a few grinds of pepper. Melt the remaining 2 tablespoons butter in a separate large skillet over medium heat. Working in two batches, cook the pork until browned and just cooked through, 1 to 2 minutes per side. Transfer to a plate. Serve the pork with the sauerkraut mixture; top with the parsley.
Nutrition Facts
| Calories | 410 |
| Total Fat | 18 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 127 milligrams |
| Sodium | 1184 milligrams |
| Carbohydrates | 23 grams |
| Dietary Fiber | 5 grams |
| Protein | 42 grams |
| Sugar | 15 grams |
| Calories | 410 |
| Total Fat | 18 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 127 milligrams |
| Sodium | 1184 milligrams |
| Carbohydrates | 23 grams |
| Dietary Fiber | 5 grams |
| Protein | 42 grams |
| Sugar | 15 grams |
Reviews
Easy, full of flavor for a 25 minute dish. Worked well for our what’s for dinner tonight? I will make it again.