Ingredients

• 4 tablespoons unsalted butter
• 2 crisp cooking apples (such as Gala, Cameo 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 11/2 pounds)
• 2 teaspoons paprika
• 1/4 cup chopped fresh parsley

Instructions

1. Melt 2 tablespoons butter 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.
2. Meanwhile, season the pork with the paprika, 1 teaspoon salt and a few grinds of pepper. Melt the remaining 2 tablespoons butter 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.
3. Photograph by Ryan Dausch