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Chops and Sour Cream Kraut




  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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