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Pork Chops and Kraut

By: Myra Innes

"'I love sauerkraut, so this is one of my favorite dinners,' notes Myra Innes of Auburn, Kansas. She browns pork chops in a skillet, simmers them with a nicely seasoned sauerkraut mixture, then stirs in sour cream for a fast finishing touch."

Rate/Review | Read Reviews (18)

Prep Time:
25 Min

Cook Time:
20 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

4 bone-in pork loin chops, 1 inch thick
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 well drained
1/4 cup chicken broth
1/2 teaspoon caraway seeds
1/2 teaspoon paprika
3 tablespoons all-purpose flour
1/2 cup sour cream

Directions

Sprinkle pork chops with salt and pepper. In a large skillet, brown chops on both sides in oil. Add onion and garlic. Combine the sauerkraut, broth, caraway and paprika; spoon over chops. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a meat thermometer 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.