Fried pork with paprika and braised sauerkraut with apples
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 410, total fat 18 G., saturated fats 9 G., proteins 42 G., carbohydrates 23 G., fiber 5 G., cholesterol 127 mg, sodium 1184 mg, sugar 15 G.
Calories 410, total fat 18 G., saturated fats 9 G., proteins 42 G., carbohydrates 23 G., fiber 5 G., cholesterol 127 mg, sodium 1184 mg, sugar 15 G.
A quick and delicious German-style dish for a weekday dinner. Thin, natural pork cutlets are fried for just a couple of minutes on each side. Add flavor by sprinkling them with paprika before frying. Braised sauerkraut with onions, apples, and caraway seeds is a perfect side dish. It's thoroughly drained, pan-fried, and then simmered in a mixture of chicken broth and unfiltered, unsweetened apple juice. The tart flavor and juiciness of the sauerkraut, along with the light apple aroma, pair beautifully with the roast pork. Serve garnished with fresh herbs.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 tablespoons butter
- 2 crisp apples (such as Gala, Cameo, or Golden Delicious), thinly sliced
- 1 medium onion, thinly sliced
- 0.5 tsp cumin
- 450 g sauerkraut, rinsed and squeezed out
- 0.5 cup apple cider (unfiltered apple juice without sugar)
- 0.5 cup chicken broth
- 8 thin natural pork cutlets (about 0.7 kg)
- 2 tsp paprika
- 1/4 cup chopped fresh parsley
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Cooking the dish according to the recipe:
- In a large skillet over medium heat, melt 2 tablespoons butter. Add the apples, onion, caraway seeds, 1/4 teaspoon salt, and some freshly ground black pepper. Cook, stirring occasionally, until the apples begin to brown around the edges, about 4 minutes. Add the sauerkraut and cook until the excess liquid has evaporated, about 2 minutes. Add the apple cider and chicken broth and bring to a simmer. Reduce the heat to medium-low and simmer until the apples and onion are soft, about 8 minutes.
- Meanwhile, sprinkle the pork with paprika, 1 teaspoon salt, and a pinch of freshly ground black pepper. In a separate large skillet, melt the remaining 2 tablespoons butter over medium heat. Fry the pork in two batches until cooked through and golden brown, 1-2 minutes per side. Transfer to a plate. Serve the pork with braised sauerkraut and sprinkle with parsley.
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