German Pork Medallions with Warm Sauerkraut Skillet
This is my cozy take on a classic German pairing: tender pork medallions served on warm, tangy sauerkraut kissed with caramelized onions and a touch of apple for sweetness. It’s a balanced, weeknight-friendly dish that brings bright acidity, savory pork, and a creamy mustard finish together in a single skillet.
You’ll love how easy it is to cook: sear the pork for a golden crust, gently simmer the sauerkraut with broth and caraway, then finish with a light mustard-yogurt sauce for richness without heaviness. Serve with boiled potatoes or a rye slice for an authentic, satisfying meal.
Nutrition (per serving)
Directions
-
1
Pat pork medallions dry and season both sides with 1/4 tsp salt, 1/4 tsp pepper, and smoked paprika. Dredge lightly in flour, dip in beaten egg, and set aside.
-
2
Heat olive oil in a large skillet over medium-high heat. Add pork medallions in a single layer and sear 2 minutes per side until golden; work in batches if needed. Transfer to a plate and tent loosely with foil.
-
3
Reduce heat to medium and add butter to the same skillet. Add sliced onion and cook 6–8 minutes, stirring occasionally, until soft and lightly caramelized.
-
4
Stir in apple slices and cook 2 minutes until they begin to soften. Add drained sauerkraut and caraway seeds and stir to combine.
-
5
Pour in chicken broth, scrape any browned bits from the pan, and bring to a gentle simmer. Season to taste with remaining salt and pepper.
-
6
Nestle the seared pork medallions back into the sauerkraut mixture, cover, and simmer 6–8 minutes until pork reaches an internal temp of 145°F and flavors meld.
-
7
Whisk together Greek yogurt and Dijon mustard in a small bowl. Off the heat, stir the mustard-yogurt into the skillet to create a light, tangy finish—do not boil after adding yogurt.
-
8
Taste and adjust seasoning. Sprinkle chopped parsley over the top and serve straight from the skillet with boiled potatoes, spaetzle, or rye bread.
Ingredients
- Pork tenderloin, trimmed and sliced into medallions:1 lb
- Sauerkraut, drained:2 cup
- Yellow onion, thinly sliced:1 piece
- Tart apple (e.g., Granny Smith), cored and thinly sliced:1 piece
- Low-sodium chicken broth:1/2 cup
- Plain Greek yogurt:1/3 cup
- Dijon mustard:2 tbsp
- All-purpose flour (for dredging):1/4 cup
- Large egg, beaten:1 piece
- Olive oil:1 tbsp
- Unsalted butter:1 tbsp
- Caraway seeds:1 tsp
- Kosher salt:1/2 tsp
- Black pepper, freshly ground:1/2 tsp
- Smoked paprika:1/4 tsp
- Fresh parsley, chopped:2 tbsp
Tips & Notes
- Drain sauerkraut well to avoid a watery skillet; reserve a tablespoon of sauerkraut juice if you like extra tang.
- Sear pork quickly on high heat for color, then finish gently with the sauerkraut to keep the medallions tender.
- Swap Greek yogurt for sour cream if you prefer a richer finish, but add off the heat to prevent curdling.
- Serve with boiled potatoes or a simple green salad to keep the meal balanced.
