Medallions of Pork with Granny Smith Apples and Sauerkraut
Main Dish Recipes
Enjoy apples two ways in this modern take on pork and sauerkraut.
A traditional Pennsylvania Dutch favorite gets a makeover with the addition of apples. This dish starts with a base of kicked-up sauerkraut with apples. The sweetness of apples paired with bacon cuts the usual pucker of sauerkraut and creates a savory base just waiting to be blanketed with the creamy and decadent medallions of pork and sauerkraut with apples. This reinvented pork and sauerkraut recipe just may become a new New Year’s Day tradition.
Yield: 4 servings
Difficulty Level: Medium
Source: John Reis CFBE, Corporate Executive Chef, Hilton Harrisburg and Christine Greig, wife to PA Secretary of Agriculture, George Greig
Pork Medallions with an Apple Cream Sauce
- 1. Heat the butter in a heavy-based frying pan.
- 2. Season the pork with salt and pepper and saute for 2-3 minutes on each side.
- 3. Remove the fillets from the pan and keep warm.
- 4. Add the shallots to the frying pan and saute for a few minutes.
- 5. Add the mushrooms and sliced apples to the frying pan and cook for 2 minutes.
- 6. Add in the sherry.
- 7. Cook briskly until reduced by two-thirds.
- 8. Add the brown sauce and cream and simmer for 3-4 minutes.
- 9. Season with salt and freshly ground pepper and mix in the parsley.
- 10. Pour the apple mushroom cream sauce over the pork medallions and serve with the sauerkraut.
Sauerkraut with Bacon and Apples
- 1. Put the bacon in a large, high-sided oven-proof saute pan and cook for about 5 minutes, or until most of the fat has been rendered out.
- 2. Drain the excess fat from the pan, leaving about a tablespoon in the pan.
- 3. Add the apples, onion, garlic, and caraway and decrease the heat to low.
- 4. Cover partially and cook for 10 minutes, until the onion is tender.
- 5. Remove the lid and stir in the apple cider/juice and vinegar.
- 6. Increase the heat to high and bring to a boil.
- 7. Cook for about 5 minutes, or until the liquid is reduced to a thick, syrupy consistency.
- 8. Reduce the heat to low.
- 9. Stir in the sauerkraut, cover, and cook 10 minutes, or until the sauerkraut is heated through and tender.
- 10. Season to taste with salt and pepper.
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