Paprika Pork Scallopini With Sauerkraut And Apples Recipes

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PORK SCALLOPINI WITH SPAGHETTI SQUASH



Pork Scallopini with Spaghetti Squash image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 spaghetti squash (about 3 pounds)
8 pork scallopini or thin cutlets (about 1 1/4 pounds)
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
2 1/2 tablespoons unsalted butter
1 tablespoon capers, drained
1/2 cup dry white wine
Juice of 1 lemon
1/2 cup low-sodium chicken broth
1/2 cup chopped fresh parsley and/or chives
1 pint grape or cherry tomatoes

Steps:

  • Preheat the oven to 250 degrees F. Cut the squash in half lengthwise, then halve each piece crosswise; remove the seeds. Transfer to a large glass bowl and add 1/4 cup water. Cover tightly with plastic wrap and microwave until just tender, 12 to 15 minutes. Uncover and let cool slightly.
  • Meanwhile, season the pork with salt and pepper. Heat a large nonstick skillet over medium-high heat, then add the olive oil. Working in two batches, add the pork and cook until browned and cooked through, about 2 minutes per side. Remove to a baking sheet and keep warm in the oven.
  • Melt the butter in the same skillet over medium heat. Add the capers and cook until sizzling, 1 minute. Add the wine and lemon juice. Increase the heat to high and bring to a boil. Add the broth; boil until reduced by half, 2 to 3 minutes. Keep warm over low heat.
  • Drain the squash and scrape the flesh into strands with a fork; discard the skin. Season with 1/4 teaspoon salt and a few grinds of pepper. Stir the herbs into the pan sauce and transfer to a liquid measuring cup. Return the skillet to medium heat and add the tomatoes. Cook, stirring occasionally, until slightly blistered, 2 to 3 minutes. Serve the pork with the squash and tomatoes; drizzle the squash and pork with the pan sauce.

Nutrition Facts : Calories 500, Fat 32 grams, SaturatedFat 12 grams, Cholesterol 104 milligrams, Sodium 319 milligrams, Carbohydrate 22 grams, Fiber 5 grams, Protein 32 grams, Sugar 9 grams

CREAMY PAPRIKA PORK



Creamy Paprika Pork image

When I was little, I would often ask my mom to make "favorite meat." She knew I was requesting this homey pork recipe. It's been in my family for more than 30 years and it's still a favorite! -Alexandra Barnett, Forest, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 pork tenderloin (1 pound), cut into 1-inch cubes
1 teaspoon all-purpose flour
4 teaspoons paprika
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
3/4 cup heavy whipping cream
Hot cooked egg noodles or rice
Minced fresh parsley, optional

Steps:

  • Toss pork with flour and seasonings. In a large skillet, heat butter over medium heat; saute pork until lightly browned, 4-5 minutes., Add cream; bring to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until cream is slightly thickened, 5-7 minutes., Serve with noodles. If desired, sprinkle with parsley.

Nutrition Facts : Calories 320 calories, Fat 23g fat (14g saturated fat), Cholesterol 122mg cholesterol, Sodium 524mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein.

PORK LOIN, APPLES, AND SAUERKRAUT



Pork Loin, Apples, and Sauerkraut image

Pork and sauerkraut is the traditional New Year's Day meal here in Pennsylvania Dutch Land. This is my rendition of that holiday meal. I usually serve it with mashed potatoes and applesauce.

Provided by Kehl Berry

Categories     Meat and Poultry Recipes     Pork

Time 2h45m

Yield 8

Number Of Ingredients 11

3 (32 ounce) packages sauerkraut, drained
2 Granny Smith apples, sliced
½ large onion, coarsely chopped
1 tablespoon caraway seeds
1 cup apple cider, divided
¼ cup brown sugar
1 tablespoon Thai seasoning
1 teaspoon salt
1 teaspoon garlic powder
¼ teaspoon ground black pepper
1 (5 pound) boneless pork loin roast

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix sauerkraut, apples, onion, and caraway seeds in a large roasting pan. Stir 1/4 cup apple cider and brown sugar together in a separate bowl; pour over sauerkraut mixture.
  • Stir Thai seasoning, salt, garlic powder, and black pepper together in a small bowl; rub onto the top and bottom of the roast.
  • Make an indentation in the center of the sauerkraut mixture and place the seasoned roast in the indentation. Pour the remaining apple cider around the roast.
  • Bake in the preheated oven for 1 hour; baste roast with juices. Continue baking roast, basting every 30 minutes, until cooked through, 2 1/2 to 3 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 371.7 calories, Carbohydrate 32.1 g, Cholesterol 99.2 mg, Fat 11.7 g, Fiber 10.2 g, Protein 36.4 g, SaturatedFat 3.6 g, Sodium 2606.8 mg, Sugar 19.8 g

PORK CHOPS WITH SAUERKRAUT AND APPLE



Pork Chops With Sauerkraut and Apple image

This is a great recipe for people who think they don't like sauerkraut, as it's very mild and sweet prepared this way. I never would have thought of using wine in a sauerkraut dish, but it's great. Source lost in the mists of time.

Provided by duonyte

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 pork chops
olive oil or butter
1 lb sauerkraut, rinsed with fresh water and drained
1 large tart apple, peeled, cored and diced
1 medium onion, chopped
1 cup riesling wine

Steps:

  • Salt and pepper the chops and brown them in hot oil or butter, about 3 minutes per side. Set aside.
  • Add the apple and onions to the same skillet and cook for about 5 minutes, until the onion starts to look golden.
  • Add the wine and stir, scraping up all the browned bits, and cook for an additional 3 minutes.
  • Stir in the sauerkraut, and place the chops on top, including any juices that have collected. Cover the skillet, lower the heat and cook until the chops are done, about 7 minutes, depending on thickness. Do not overcook.
  • Note1: I've also made this successfully with chardonnay, but riesling is the best.
  • Note2: Sauerkraut packed in plastic bags and sold in the refrigerator case tastes much better than the canned.

Nutrition Facts : Calories 449.8, Fat 18.2, SaturatedFat 6, Cholesterol 137.3, Sodium 863.7, Carbohydrate 16.7, Fiber 5.1, Sugar 9.3, Protein 42.7

SAUERKRAUT AND APPLES



Sauerkraut and Apples image

In the Chesapeake, seafood often finds its way onto the Thanksgiving menu. But in Baltimore, which has a strong eastern European and German immigrant history, the holiday table demands something else. "The absence of sauerkraut when turkey is present, Thanksgiving included, is unthinkable, comparable to potatoes without gravy or crisp French fries without ketchup," wrote John Shields, the chef and owner of Gertrude's restaurant in Baltimore, in his cookbook "Chesapeake Bay Cooking." (Sauerkraut is a mainstay well beyond Thanksgiving; Gertrude's hosts an annual Krautfest in January.) Traditionally, homemakers fermented the cabbage in earthenware crocks in their cellars, but these days the fresh stuff is available to buy. On Thanksgiving, it's often simply served as a side, or incorporated into dishes like this, in which the sauerkraut is braised in beer with bacon and apples.

Provided by Jennifer Steinhauer

Categories     side dish

Time 55m

Yield 8 servings

Number Of Ingredients 8

6 tablespoons butter
4 slices bacon, cut into 1/2-inch pieces
1 small onion, thinly sliced
3 tart apples, such as Stayman, Pippin, Granny Smith or Jonagold, peeled, cored, and thinly sliced
2 pounds sauerkraut, drained and rinsed
1 bottle (12 ounces) beer (you may substitute apple cider)
Black pepper, to taste
1/2 teaspoon caraway seeds

Steps:

  • Melt butter in a large heavy pot over medium-high heat. Add bacon and cook, stirring often, until fat has started to render, about 5 minutes.
  • Toss onion and apples in the fat and cook, stirring occasionally, until onions begin to soften, about 3 minutes. Stir in sauerkraut.
  • Add beer and season with pepper and caraway seeds. Bring mixture to a boil, then cover the pot. Reduce heat so mixture is just simmering and cook for 45 minutes. Or transfer the covered pot to a 350-degree oven and bake for 1 hour. Stir and serve hot.

Nutrition Facts : @context http, Calories 220, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 15 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 850 milligrams, Sugar 9 grams, TransFat 0 grams

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