Pork Chops with Sautéed Apples and Sauerkraut
- Total Time
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.
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 salt½ tsp
black pepper¼ tsp, freshly ground
safflower oil2 tsp
fresh apple(s)3 medium, Golden Delicious, peeled, cored, and cut into 1/4-inch-thick slices
ground cinnamon¼ tsp
sauerkraut1 cup(s), drained (See tip.)
caraway seeds½ tsp
- 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.