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