Caraway Pork with Sauerkraut and Apples
PUBLISHED 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.
WHY THIS RECIPE WORKS
Searing the caraway-coated pork toasts the seeds and brings out their full flavor and aroma.