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.

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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Instructions

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.