Pork Chops with Sautéed Apples and Sauerkraut
- Total Time
- 0:23
- Prep
- 0:08
- Cook
- 0:15
- 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.
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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)
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table salt½ tsp
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black pepper¼ tsp, freshly ground
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safflower oil2 tsp
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fresh apple(s)3 medium, Golden Delicious, peeled, cored, and cut into 1/4-inch-thick slices
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ground cinnamon¼ tsp
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sauerkraut1 cup(s), drained (See tip.)
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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.