Fustini's Oils and Vinegars
Pork Scallopini with Sauerkraut and Apples

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Pork Scallopini with Sauerkraut and Apples

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Pork Scallopini with Sauerkraut and Apples



Prep Time22 min Total Time22 min Servings2 Gluten Free Dairy Free

Ingredients

  • 4 tablespoons Fustini's Medium SELECT olive oil, divided
  • 2 Golden Delicious apples, sliced
  • 1 medium onion, sliced
  • 1/2 teaspoon caraway seeds
  • Kosher salt and freshly ground black pepper
  • 1 pound sauerkraut, rinsed and squeezed dry
  • 1/2 cup Fustini's Michigan Apple balsamic
  • 1/2 cup chicken stock
  • 8 pork scallopini or thin cutlets
  • 2 teaspoons paprika
  • 1/4 cup fresh chopped parsley

Hint

Substitute your favorite herb-infused olive oil. Adapted from foodnetwork.com


Directions

Step 1. 

Heat 2 tablespoons of olive oil 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 paprika, 1 teaspoon salt, and a few grinds of pepper. Heat the remaining olive oil 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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