Friday, March 14, 2008

Pork Chops with Sauteed Apples and Sauerkraut

Pork Chops with Sauteed Apples and Sauerkraut:

4 (1/4 lb) boneless center-cut pork loin chops, about 1/2 inch thick, trimmed of all visible fat

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2 teaspoons safflower oil

3 Golden Delicious apples, peeled, cored, and cut into 1/4 inch thick slices

1/4 teaspoon cinnamon

1 cup sauerkraut, drained (refrigerated is better than canned)

1/2 teaspoon caraway seeds

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 geat. 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 bronw, 2-3 minutes. Serve with the pork.

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