I made one serving of this with a 1/2 pound bone-in pork chop (5/8 inch thick) from which I had the butcher trim off most of the fat. I seasoned the pork chop on both sides with black pepper, garlic, salt and smoked paprika. Then I broiled for 8 minutes, flipped, then broiled for 7 additional minutes. Then I added the wonderful sauce and broiled for 3 minutes longer. I made the sauce by cooking the onions in butter and a little sugar until lightly caramelized, then adding this to a bowl with 2 tablespoons sauerkraut, 2 tablespoons sour cream and about 1/2 teaspoon smoked paprika. The sauce was about one inch thick covering the entire pork chop. Oh my, was this ever tasty. This is easy, quick and has a wonderful flavor. I do recommend using smoked paprika. Thank you DRLMCOBB for a very nice recipe.
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I made one serving of this with a 1/2 pound bone-in pork chop (5/8 inch thick) from which I...