Pork chops with sauteed apples and sauerkraut
Uncooked lean boneless pork chop(s)
1 pound(s), center-cut, about 1⁄2-inch thick, trimmed of all visible fat, 4 (1⁄4-pound)
¼ tsp, freshly ground
3 medium, Golden Delicious, peeled, cored, and cut into 1⁄4-inch-thick slices
1 cup(s), drained (See tip.)
- Sprinkle the pork with 1⁄4 teaspoon of the salt and 1⁄8 teaspoon of the pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the pork and cook until browned and cooked through, 3–4 minutes on each side. Transfer to a plate and keep warm.
- Heat the remaining 1 teaspoon oil in the skillet. Add the apples and cinnamon. Cook, stirring occasionally, until the apples begin to brown, 3–4 minutes. Add the sauerkraut, caraway seeds, and the remaining 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper. Cook until the sauerkraut begins to brown, 2–3 minutes. Serve with the pork. Yields 1 pork chop with 1⁄2 cup sauerkraut-apple mixture per serving.