Q1: What is the best way to prepare store-bought sauerkraut so that it is not too sour or too salty?

The most important, non-negotiable step is to rinse, drain, and squeeze it very, very dry . Most jarred or canned sauerkraut is packed in a very salty and acidic brine. By giving it a good rinse under cold water and then squeezing out all that excess liquid, you are creating a much milder, more pleasant-tasting cabbage that is now ready to absorb all the delicious, sweet, and savory flavors of your apple cider and chicken stock.

Q2: What are the best apples to use for a savory dish like this one?

You want to use a firm apple that will hold its shape when cooked and not turn into a mushy applesauce. An apple that is both a little sweet and a little crisp , like a Gala, a Fuji, a Cameo, or a Golden Delicious , as the recipe suggests, is a fantastic choice that will complement the savory pork and tangy sauerkraut beautifully.

Q3: How do I know for sure when my pork chops are cooked through without drying them out?

The only 100% foolproof way to guarantee a juicy, perfectly cooked pork chop is to use an instant-read thermometer . Pork is perfectly and safely cooked when the internal temperature in the thickest part of the chop (not touching the bone) registers 145°F (63°C) . Because these are thin chops, they will cook very quickly, so a thermometer is your best friend to prevent overcooking.

Q4: Can I make the braised sauerkraut ahead of time?

Yes, absolutely! The braised sauerkraut is the perfect make-ahead component for this meal. You can prepare it completely and store it in an airtight container in the refrigerator for up to 3 days . This turns the final dish into a very quick, 10-minute dinner of just searing your pork chops and reheating the sauerkraut.

Q5: What are caraway seeds?

Caraway seeds are the dried fruit of the caraway plant. They have a very distinct, pungent flavor that is nutty, bittersweet, sharp, and has notes of anise or licorice. It is a very common and beloved spice in German, Austrian, and other Central European cuisines and is a classic, signature pairing with both cabbage and pork.

The Best Pork Chops with Sauerkraut and Apples

A quick and flavorful one-pan skillet meal that combines sweet and savory German-inspired flavors. The dish features thin pork cutlets (scallopini) seasoned with paprika and quickly pan-fried until golden. It is served with a warm side of sauerkraut and apples, which are sautéed in butter with onions and caraway seeds, then simmered in a mixture of apple cider and chicken stock until tender.

Author: Evelyn

Ingredients

4 tablespoons unsalted butter
2 crisp cooking apples (such as Gala 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 1 1/2 pounds)
2 teaspoons paprika
1/4 cup chopped fresh parsley

Instructions

In a large skillet over medium heat, melt 2 tablespoons of butter. Add the sliced apples, onion, caraway seeds, 1/4 teaspoon of salt, and a few grinds of pepper.
Cook, stirring occasionally, for about 4 minutes, until the apples start to brown.
Add the sauerkraut and cook for 2 minutes, until the excess liquid evaporates. Add the apple cider and chicken stock and bring the mixture to a simmer.
Reduce the heat to medium-low and cook for about 8 minutes, until the apples and onion have softened.
While the sauerkraut mixture cooks, season the pork cutlets with the paprika, 1 teaspoon of salt, and a few grinds of pepper.
Melt the remaining 2 tablespoons of butter in a separate large skillet over medium heat.
Working in two batches, cook the pork for 1 to 2 minutes per side, until browned and just cooked through. Transfer the cooked pork to a plate.
Serve the pork with the warm sauerkraut mixture, topped with fresh parsley.

Notes

Rinsing and squeezing the sauerkraut dry is an important step to control the saltiness and texture of the final dish.
Using thin pork cutlets, or scallopini, ensures that the meat cooks very quickly, making this an ideal weeknight meal.
The pork and the sauerkraut mixture are cooked in separate skillets at the same time for efficiency.

Find it online: https://cookupjoy.com/sauerkraut-and-apples/