| | Directions | | Sprinkle the pork with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Heat 1 tsp. of the oil in a large nonstick skillet over medium-high heat Add the pork and cook until browned and cooked through, 3 - 4 minutes on each side. Transfer to a plate; cover with foil to keep warm. Heat the remaining tsp. oil in the skillet. Add the apples and cinnamon. Cook, stirring occasionally, until the apples begin to brown, 3 - 4 minutes. Add the sauerkraut, caraway seeds and the remaining 1/4 tsp. salt and 1/8 tsp. pepper. Cook until the sauerkraut begins to brown, 2 - 3 minutes. Serve with the pork. |
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| Ingredients | | - |  | 4 1/4 pounds boneless center-cut pork loin chop, 1/2 inch thick, trimmed of all visible fat |
| - | | 1/2 teaspoon salt, divided |
| - | | 1/4 teaspoon ground pepper, divided |
| - | | 2 teaspoons canola oil |
| - | | 3 Golden Delicious apples, peeled, cored, and cut into 1/4 inch thick slices |
| - | | 1/4 teaspoon cinnamon |
| - | | 1 cup sauerkraut, drained (refrigerated is best) |
| - | | 1/2 teaspoon caraway seeds |
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