Smoked Pork Scallopini Dinner
- Yield 4 servings
This dish has a slightly sweet, smoky flavor, and the caraway seeds give it a distinct personality.
- 2 pounds pork scallopini (thin slices)
- 1 tablespoon liquid smoke
- 1 medium tart baking apple, peeled and cored
- 2 cups sliced peeled carrots
- 2 (14-ounce) cans sauerkraut, drained
- 1 (12-ounce) can light beer
- 1/3 cup light brown sugar
- 2 teaspoons caraway seeds
- 1/2 cup water
- Trim any excess fat from pork.
- In a large skillet coated with nonstick cooking spray, cook pork with liquid smoke over high heat until browned, in batches if necessary, about 5 minutes for each batch.
- Meanwhile, coarsely grate half of the apple, reserving the remaining half. With all pork in the skillet, add carrots, grated apple, sauerkraut, beer, brown sugar, caraway seeds and water. Heat to boiling over hight heat. Reduce heat to low, cover and simmer 35 minutes. Grate remaining apple and add to mixture in skillet. Cook 10 minutes longer, or until the carrots and pork are fork-tender, occasionally spooning liquid in the skillet over pork.