Simple Pork Sauerkraut Skillet

# Components:

→ Meats

01 - 1 pound boneless pork loin or pork chops, cut into 1-inch cubes

→ Vegetables & Fruits

02 - 1 medium onion, thinly sliced

03 - 1 medium apple, peeled, cored, and sliced

04 - 2 cups sauerkraut, rinsed and drained

→ Liquids

05 - 1/2 cup low-sodium chicken broth

06 - 1 tablespoon vegetable oil

→ Spices & Seasoning

07 - 1 teaspoon caraway seeds (optional)

08 - 1/2 teaspoon smoked paprika

09 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Heat the vegetable oil in a large skillet over medium-high heat.

02 - Add the cubed pork and cook until golden on all sides, about 6 to 8 minutes. Remove pork from the pan and set aside.

03 - In the same skillet, add the onion and apple. Sauté until soft and lightly caramelized, about 5 minutes.

04 - Return browned pork to the skillet. Add sauerkraut, chicken broth, caraway seeds if using, smoked paprika, salt, and pepper. Stir well to blend ingredients.

05 - Bring the mixture to a gentle simmer. Cover the skillet, reduce heat to low, and cook for 20 minutes, stirring occasionally, until pork becomes tender and flavors meld.

06 - Adjust seasoning as needed. Serve hot, accompanied by boiled potatoes or rustic bread if desired.

# Expert Advice:

01 -

You get that irresistible mix of tender pork and tangy sauerkraut in one pan and hardly any dishes afterward.
The rich aroma as it simmers has a way of calling everyone to the table—no need to announce dinner twice.

02 -

If the sauerkraut isn't rinsed, the end result can be overpoweringly sour (I learned that the sharp way).
A quick sear on the pork locks in moisture and keeps it from drying out during the longer simmer.

03 -

Don’t rush the simmer—that’s when the pork turns meltingly tender and the flavors truly blend.
Deglazing the pan with a splash of broth after browning the pork scrapes up all those caramelized bits nobody wants to miss.