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

Sprinkle pork chops with salt and pepper.

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.

Yield: 4 servings