Pork, Apples and Sauerkraut

Name: Pork, Apples and Sauerkraut
Yield: About 4 servings
Cuisine: United States
Ingredients: ½ cup chopped onion; 1 teaspoon caraway seeds; 1 teaspoon salt; 2 tablespoons butter or drippings; 4 pork shoulder steaks, each ½ inch thick; 1 tablespoon prepared mustard; 1 tablespoon prepared horseradish; 3½ cups (one 1-pound 13-ounce can) sauerkraut, drained; 2 medium apples, chopped; ⅛ teaspoon freshly ground black pepper

Preparation info

About
4
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

4 pork shoulder steaks, each ½ inch thick
2 tablespoons butter or drippings

Americas
United States
Main course
New York
Gluten-free

Method

Preheat oven to moderate (350°F.).
Brown the pork steaks in the butter. Pour off the excess fat. Season the steaks with salt and pepper. Combine the mustard and horseradish and spread over the steaks.
Combine the sauerkraut,