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.

Medallions of Pork with Granny Smith Apples and Sauerkraut


[Total: 1    Average: 5/5]

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
  • 8 pork fillet medallions
  • 2 Tbsp. butter
  • Salt and freshly ground pepper as needed
  • 2 shallots, thinly chopped
  • 1 Granny Smith apple, peeled and sliced
  • 1 cup button mushrooms, sliced
  • 4 oz. dry sherry
  • 8 oz. brown sauce
  • 4 oz. heavy cream
  • 1 Tbsp. parsley, chopped
  • Sauerkraut with Bacon and Apples
  • 1/4 lb. julienned applewood smoked bacon
  • 2 Granny Smith apples, peeled, cored, and shredded
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tsp. caraway seeds, ground
  • 3 cups apple cider or apple juice
  • 1/4 cup white wine vinegar
  • 2 lbs. of refrigerated (in a jar, not canned) prepared sauerkraut, drained
  • Salt and pepper as needed
Pork Medallions with an Apple Cream Sauce
    1. 1. Heat the butter in a heavy-based frying pan.
    2. 2. Season the pork with salt and pepper and saute for 2-3 minutes on each side.
    3. 3. Remove the fillets from the pan and keep warm.
    4. 4. Add the shallots to the frying pan and saute for a few minutes.
    5. 5. Add the mushrooms and sliced apples to the frying pan and cook for 2 minutes.
    6. 6. Add in the sherry.
    7. 7. Cook briskly until reduced by two-thirds.
    8. 8. Add the brown sauce and cream and simmer for 3-4 minutes.
    9. 9. Season with salt and freshly ground pepper and mix in the parsley.
    10. 10. Pour the apple mushroom cream sauce over the pork medallions and serve with the sauerkraut.
Sauerkraut with Bacon and Apples
  1. 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. 2. Drain the excess fat from the pan, leaving about a tablespoon in the pan.
  3. 3. Add the apples, onion, garlic, and caraway and decrease the heat to low.
  4. 4. Cover partially and cook for 10 minutes, until the onion is tender.
  5. 5. Remove the lid and stir in the apple cider/juice and vinegar.
  6. 6. Increase the heat to high and bring to a boil.
  7. 7. Cook for about 5 minutes, or until the liquid is reduced to a thick, syrupy consistency.
  8. 8. Reduce the heat to low.
  9. 9. Stir in the sauerkraut, cover, and cook 10 minutes, or until the sauerkraut is heated through and tender.
  10. 10. Season to taste with salt and pepper.

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