Caraway Pork with Sauerkraut and Apples

15 comments

Appears in Cook's Country October/November 2016

There’s no need to peel the apples for this dish; we prefer red-skinned Fujis or Galas to give the dish more color, but any sweet apple will do.

SERVES 4

Caraway Pork with Sauerkraut and Apples

WHY THIS RECIPE WORKS

Searing the caraway-coated pork toasts the seeds and brings out their full flavor and aroma.

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