Recipe for Chops And Sour Cream Kraut


    Chops and Sour Cream Kraut

    4 (1-inch thick) bone-in pork loin chops
    1/4 teaspoon salt
    1/8 teaspoon pepper
    1 tablespoon vegetable oil
    1 small onion, sliced and separated into rings
    1 garlic clove, minced
    1 (14 ounce) can sauerkraut, rinsed and drained
    1/4 cup chicken broth
    1/2 teaspoon caraway seeds
    1/2 teaspoon paprika
    3 to 4 tablespoons all-purpose flour
    1/2 cup sour cream

    Sprinkle pork chops with salt and pepper.

    Heat oil in a large skillet; brown chops on both sides. Add onion and garlic.

    Combine sauerkraut, broth, caraway seeds and paprika; spoon over chops. Bring to a boil. Reduce heat; cover and simmer for 20 to 25 minutes or until a meat thermometer inserted into the center of a chop reads 160 degrees F.

    Remove pork and keep warm.

    Sprinkle flour over sauerkraut; cook and stir for 2 minutes. Remove from the heat; stir in sour cream. Serve with pork.

    Yield: 4 servings