Fried pork with paprika and braised sauerkraut with apples

Ingredients:

• 4 tablespoons butter
• 2 crisp apples (such as Gala, Cameo, or Golden Delicious), thinly sliced
• 1 medium onion, thinly sliced
• 0.5 tsp cumin
• 450 g sauerkraut, rinsed and squeezed out
• 0.5 cup apple cider (unfiltered apple juice without sugar)
• 0.5 cup chicken broth
• 8 thin natural pork cutlets (about 0.7 kg)
• 2 tsp paprika
• 1/4 cup chopped fresh parsley

Preparation:

1. In a large skillet over medium heat, melt 2 tablespoons butter. Add the apples, onion, caraway seeds, 1/4 teaspoon salt, and some freshly ground black pepper. Cook, stirring occasionally, until the apples begin to brown around the edges, about 4 minutes. Add the sauerkraut and cook until the excess liquid has evaporated, about 2 minutes. Add the apple cider and chicken broth and bring to a simmer. Reduce the heat to medium-low and simmer until the apples and onion are soft, about 8 minutes.
2. Meanwhile, sprinkle the pork with paprika, 1 teaspoon salt, and a pinch of freshly ground black pepper. In a separate large skillet, melt the remaining 2 tablespoons butter over medium heat. Fry the pork in two batches until cooked through and golden brown, 1-2 minutes per side. Transfer to a plate. Serve the pork with braised sauerkraut and sprinkle with parsley.