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