Paprika Pork Scallopini with Sauerkraut and Apples

2018-09-23
  • Yield : 4 servings
  • Cook Time : 25m
  • Ready In : 25m
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Nutritional Info

This information is per serving.

  • Calories

    410
  • Fat

    18 grams
  • Saturated Fat

    9 grams
  • Cholesterol

    127 milligrams
  • Sodium

    1184 milligrams
  • Carbohydrate

    23 grams
  • Fiber

    5 grams
  • Protein

    42 grams
  • Sugar

    15 grams

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

Method

Step 1

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.

Step 2

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.

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