Advertisement
Pork, Apples and Sauerkraut
Preparation info
- About
4
servings - Difficulty
Easy
Appears in
Published 1966
Ingredients
4 ½ inch 2 tablespoons
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,
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
The thing I like most about CKBK is being able to input my ingredients and check out the serving suggestions in the app. This was today's wonder dish. Simple ingredients that you know will work just by reading the recipe. I didn't have horseradish but can just imagine how the sweet tang of it would enhance this dish even more. Beautiful mix of flavours. I served it with steamed carrots and a baked sweet potato.
One great thing about horseradish is that it has to be the world's easiest vegetable to grow - it's incredible prolific and you rapidly end up with an endless year round supply of horseradish when you need it. I have it in a small raised bed to contain it as otherwise it does have a reputation for taking over…