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.