Paprika Pork Scallopini With Sauerkraut And Apples Recipes

ALLSPICE PORK CHOPS WITH LEEKS AND APPLES

Steps:

• Mix together the olive oil, allspice, 1 1/2 teaspoons salt and 1 teaspoon pepper in a small bowl to form a paste. Transfer the mixture to a large resealable plastic bag and add the pork chops, massaging the paste into the chops to coat. Marinate at room temperature for about 30 minutes.
• Meanwhile, melt the butter in a large saucepan. Add the apples and leeks and season with salt and pepper. Add 1/2 cup water and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the leeks are tender, about 15 minutes.
• Heat a large nonstick skillet over medium-high heat. Remove 3 pork chops from the marinade and cook until lightly browned, about 1 1/2 minutes per side. Remove the pork chops to a plate and cook the remaining 3 chops.
• Place each pork chop on a plate and spoon the apple-leek mixture (including any juices) on top.

AMISH PORK SAMPLER WITH SAUERKRAUT AND APPLES

Steps:

• Season the pork loin and brown in a heavy skillet. Remove from skillet and add onions, celery, sauerkraut, and spare ribs, and stock. Cover and simmer 45 minutes without sausage and pork loin. Add the sausage, pork and the remaining ingredients and cook for an additional 45 minutes or until the pork is completely done.

PORK SCALLOPINI WITH SPAGHETTI SQUASH

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.

PORK LOIN, APPLES, AND SAUERKRAUT

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).