Pork Chops and Kraut Recipe

5 1 2
Publisher Photo

Pork Chops and Kraut Recipe

Read Reviews
5 1 2
Publisher Photo
"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.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.

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 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 thermometer reads 160°.
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.
Originally published as Pork Chops and Kraut in Quick Cooking May/June 2002, p50

  • 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 all-purpose flour
  • 1/2 cup sour cream
  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 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.
Originally published as Pork Chops and Kraut in Quick Cooking May/June 2002, p50

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MY REVIEW
ammonsjd User ID: 3219530 111038
Reviewed Jan. 3, 2011

"An excellent variation onmore traditional pork and sauerkraut recipes that is good for smaller meals. The sour cream tempers the sourness just a bit."

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