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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. 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 can (14 ounces) sauerkraut, rinsed and well drained |
1/4 cup chicken broth |
1/2 teaspoon caraway seeds |
1/2 teaspoon paprika |
3 to 4 tablespoons king arthur unbleached all-purpose flour |
1/2 cup sour cream |
Directions:
1. 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°.
2. 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.
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