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Introduction: Can a Flavorful, Tangy Pork Dish Be Ready in Just 25 Minutes?

Craving a quick, comforting meal with bold fall flavors? Paprika Pork Scallopini with Sauerkraut and Apples combines tender pork cutlets, smoky paprika, tangy sauerkraut, and sweet apples for a delightful balance of savory and sweet. Rated 4.3/5 from 3 reviews, this easy recipe yields 4 servings, perfect for a weeknight dinner or a cozy gathering. Ready to whip up this Eastern European-inspired dish? Let’s dive in!

Overview: Why Paprika Pork Scallopini with Sauerkraut and Apples Shines

Paprika Pork Scallopini with Sauerkraut and Apples is loved for its vibrant flavors, quick preparation, and one-pan ease. Here’s what makes it special:

Time Requirement: 25 minutes active prep and cooking, totaling approximately 25 minutes.
Difficulty Level: Easy—requires sautéing, simmering, and searing, suitable for all skill levels.
Why It’s Special: The smoky paprika-seasoned pork pairs perfectly with tangy sauerkraut and sweet, tender apples, creating a harmonious, comforting dish. Rated 4.3/5 by 3 reviewers, it serves 4, ideal for small families or quick meals.

Perfect with mashed potatoes, egg noodles, or a festive side like spinach salad with apple and red onion for a complete meal.

Essential Ingredients

Paprika Pork Scallopini with Sauerkraut and Apples uses vibrant, accessible ingredients for a flavorful result. Here’s what you’ll need for 4 servings:

4 tablespoons unsalted butter: For sautéing and searing.
2 crisp cooking apples (such as Gala, Cameo, or Golden Delicious), sliced: Adds sweet, juicy contrast.
1 medium onion, sliced: Provides savory, slightly sweet depth.
½ teaspoon caraway seeds: Infuses earthy, aromatic flavor.
Kosher salt and freshly ground pepper: Seasons to taste.
1 pound sauerkraut, rinsed, drained, and squeezed dry: Adds tangy, fermented bite.
½ cup apple cider: Brings sweet-tart flavor to the sauce.
½ cup chicken stock: Forms a light, savory sauce.
8 pork scallopini or thin cutlets (about 1 ½ pounds): Tender, quick-cooking protein.
2 teaspoons paprika: Adds smoky, spicy warmth.
¼ cup chopped fresh parsley: Provides fresh, herbaceous garnish.

Why These Ingredients Matter

Pork Scallopini: Thin cutlets cook quickly and absorb flavors.
Sauerkraut and Apples: Create a tangy-sweet contrast that defines the dish.
Paprika and Caraway: Add smoky and earthy notes for depth.
Parsley: Brightens the dish with fresh, green flavor.

Substitutions and Variations

Butter: Swap with olive oil or vegan butter for dairy-free.
Apples: Use Fuji, Honeycrisp, or pears.
Onion: Replace with 1 teaspoon onion powder or 2 shallots.
Caraway Seeds: Swap with fennel seeds or omit.
Sauerkraut: Use rinsed canned cabbage or coleslaw mix with 1 tablespoon vinegar.
Apple Cider: Substitute with apple juice or white wine.
Chicken Stock: Use vegetable stock or water with a pinch of salt.
Pork Scallopini: Swap with thin chicken cutlets, turkey cutlets, or seared tofu for vegetarian.
Paprika: Use smoked paprika for extra smokiness or 1 teaspoon paprika plus ½ teaspoon chili powder.
Parsley: Replace with cilantro or dill.
Gluten-Free: Naturally gluten-free; confirm stock is gluten-free.
Flavor Variations:
- Spicy Pork: Add ¼ teaspoon cayenne with the paprika.
- Creamy Paprikash-Style: Stir ¼ cup sour cream into the sauerkraut mixture.
- Vegetarian Scallopini: Use 1 ½ pounds seared mushrooms or tofu cutlets.
- Herb-Infused: Add 1 teaspoon fresh thyme with the apples.
- Mustard-Glazed Pork: Brush pork with 1 tablespoon Dijon mustard before seasoning.

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Step-by-Step Instructions

Making Paprika Pork Scallopini with Sauerkraut and Apples is a quick, two-skillet process that yields a vibrant, comforting dish. Let’s get cooking!

Step 1: Gather and Prep

Gather all ingredients: 4 tablespoons butter, 2 apples, 1 onion, ½ teaspoon caraway seeds, salt, pepper, 1 pound sauerkraut, ½ cup apple cider, ½ cup chicken stock, 8 pork scallopini, 2 teaspoons paprika, ¼ cup parsley.
Slice apples and onion; rinse, drain, and squeeze sauerkraut; chop parsley.

Tip: Prep ingredients in advance for quick assembly; use crisp apples to hold texture.

Step 2: Cook Sauerkraut and Apples

Melt 2 tablespoons butter in a large skillet over medium heat.
Add 2 sliced apples, 1 sliced onion, ½ teaspoon caraway seeds, ¼ teaspoon salt, and a few grinds of pepper.
Cook, stirring occasionally, until apples start browning around the edges, about 4 minutes.
Add 1 pound sauerkraut; cook until excess liquid evaporates, about 2 minutes.
Add ½ cup apple cider and ½ cup chicken stock; bring to a simmer.
Reduce heat to medium-low; cook until apples and onion soften, about 8 minutes.

Tip: Stir gently to keep apple slices intact; ensure sauerkraut is well-drained to avoid watery sauce.

Step 3: Cook Pork

Season 8 pork scallopini with 2 teaspoons paprika, 1 teaspoon salt, and a few grinds of pepper.
Melt 2 tablespoons butter in a separate large skillet over medium heat.
Working in two batches, cook pork until browned and just cooked through (145°F/63°C), 1-2 minutes per side.
Transfer to a plate.

Tip: Cook in batches to avoid overcrowding; ensure skillet is hot for a good sear.

Step 4: Serve

Serve 2 pork scallopini per plate (4 servings) with a portion of the sauerkraut-apple mixture (about ¾ cup per serving).
Top with ¼ cup chopped parsley.

Tip: Spoon extra sauce over pork for maximum flavor; serve hot for best texture.

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Assembly: Building the Perfect Paprika Pork Scallopini with Sauerkraut and Apples

Making Paprika Pork Scallopini with Sauerkraut and Apples is all about creating a balanced, flavorful dish. Here’s how to make it shine:

Pork: Tender, paprika-seasoned cutlets with a golden sear.
Sauerkraut and Apples: Tangy, sweet, and savory side with a light sauce.
Parsley: Fresh, green garnish for brightness.
Presentation: Rustic and colorful, served with pork alongside or atop the sauerkraut mixture.

Presentation Tips

Plate pork with a generous scoop of sauerkraut and apples, garnished with parsley.
Pair with cozy sides like mashed potatoes, egg noodles, or a spinach salad with apple and red onion.
Drizzle with a bit of sauce or sprinkle with extra paprika for flair.

Storage and Make-Ahead Tips

Paprika Pork Scallopini with Sauerkraut and Apples is great for leftovers and meal prep.

Storage:
- Store pork and sauerkraut mixture separately in airtight containers in the refrigerator for up to 3 days.
- Freeze pork and sauerkraut mixture for up to 2 months; apples may soften slightly.
Make-Ahead:
- Prep apples, onion, and sauerkraut up to 1 day ahead; refrigerate separately.
- Season pork up to 1 day ahead; cook fresh for best texture.
Reheating: Reheat pork and sauerkraut in a skillet over low heat with a splash of stock, 5-7 minutes, or microwave in 1-minute bursts, covered, until hot.
Tip: Store parsley separately; add fresh after reheating for vibrancy.

Recipe Variations

Paprika Pork Scallopini with Sauerkraut and Apples is versatile and easy to customize. Here are some fun twists:

Spicy Pork: Add ½ teaspoon red pepper flakes with the paprika.
Gluten-Free: Naturally gluten-free; confirm stock is gluten-free.
Vegetarian Scallopini: Replace pork with 1 ½ pounds seared tempeh or portobello mushrooms.
Creamy Sauerkraut: Stir ¼ cup sour cream into the sauerkraut mixture.
Sweet-Savory Twist: Add 1 tablespoon honey to the sauerkraut mixture.

Nutrition Information (Per Serving, Based on 4 Servings)

Calories: Approximately 400-500 kcal (varies with portion size and pork cut).
Protein: High, from pork.
Fat: Moderate, from butter and pork.
Carbs: Moderate, from apples and sauerkraut.
Note: For precise nutrition, calculate based on specific ingredients and portion sizes.

Conclusion: Savor the Tangy, Savory Bliss!

Paprika Pork Scallopini with Sauerkraut and Apples is the ultimate quick and comforting meal, blending smoky pork with tangy sauerkraut and sweet apples for a perfect fall dish. Rated 4.3/5 by 3 reviewers, it’s ideal for weeknight dinners, cozy gatherings, or meal prep. So, fire up your skillets, sear that pork, and enjoy a taste of Eastern European comfort. We’d love to hear how your dish turns out—share your creations in the comments or on social media!

Paprika Pork Scallopini with Sauerkraut and Apples

Author: Alyssa

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Description

Craving a quick, comforting meal with bold fall flavors? Paprika Pork Scallopini with Sauerkraut and Apples combines tender pork cutlets, smoky paprika, tangy sauerkraut, and sweet apples for a delightful balance of savory and sweet.

Ingredients

Scale

Paprika Pork Scallopini with Sauerkraut and Apples uses vibrant, accessible ingredients for a flavorful result. Here’s what you’ll need for 4 servings:

4 tablespoons unsalted butter: For sautéing and searing.
2 crisp cooking apples (such as Gala, Cameo, or Golden Delicious), sliced: Adds sweet, juicy contrast.
1 medium onion, sliced: Provides savory, slightly sweet depth.
½ teaspoon caraway seeds: Infuses earthy, aromatic flavor.
Kosher salt and freshly ground pepper: Seasons to taste.
1 pound sauerkraut, rinsed, drained, and squeezed dry: Adds tangy, fermented bite.
½ cup apple cider: Brings sweet-tart flavor to the sauce.
½ cup chicken stock: Forms a light, savory sauce.
8 pork scallopini or thin cutlets (about 1 ½ pounds): Tender, quick-cooking protein.
2 teaspoons paprika: Adds smoky, spicy warmth.
¼ cup chopped fresh parsley: Provides fresh, herbaceous garnish.