Pork 'n Kraut Skillet
Pork and sauerkraut are like a perfect marriage—especially with the sweet addition of apple. This skillet supper is easy for a busy weeknight meal during football season. Serve with warm crusty bread.
4 boneless pork sirloin chops 3/4-inch thick
1 teaspoon vegetable oil
1 (16-ounce) package refrigerated sauerkraut, rinsed and drained
Salt and ground black pepper, to taste
1 tablespoon dried minced onion
2 teaspoons caraway seed
1 teaspoon dried thyme, crushed
1 large tart apple, cored and sliced into 1/2-inch wedges
1/4 cup water
- In large skillet, brown chops in hot oil for 3 to 5 minutes on each side, or until nicely browned. Season with salt and pepper.
- Stir together sauerkraut, onion, caraway, thyme, apple and water. Add to skillet; cover and cook 20 to 30 minutes or until apples are tender.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.