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Pork Chops with Sautéed Apples and Sauerkraut

4
Total Time
23 min
Prep
8 min
Cook
15 min
Serves
4
Difficulty
Easy
It’s not uncommon for pork to be paired with apples and sauerkraut, but it’s usually done in dishes that take hours to cook.

Ingredients

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)

table salt

½ tsp

black pepper

¼ tsp, freshly ground

safflower oil

2 tsp

fresh apple(s)

3 medium, Golden Delicious, peeled, cored, and cut into 1⁄4-inch-thick slices

ground cinnamon

¼ tsp

sauerkraut

1 cup(s), drained (See tip.)

caraway seeds

½ tsp

Instructions

  1. 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.
  2. 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.

Notes

We find refrigerated sauerkraut to be vastly superior to the canned variety, which has a metallic aftertaste. Look for it in the dairy section of the supermarket.

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