Chops and Sour Cream Kraut


  • 4 (1-inch thick) bone-in pork loin chops
  • 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 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.
  2. Heat oil in a large skillet; brown chops on both sides. Add onion and garlic.
  3. 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.
  4. Remove pork and keep warm.
  5. Sprinkle flour over sauerkraut; cook and stir for 2 minutes.
  6. Remove from the heat; stir in sour cream. Serve with pork.

Yield: 4 servings

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