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Pork Chop Paprikash
Yield: Makes 4 servings
Ingredients:
2
teaspoons butter
1
medium onion, very thinly sliced
1-1/4
teaspoons paprika, divided
1
teaspoon garlic salt
1/2
teaspoon black pepper
4
(5- to 6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
1/3
cup well-drained sauerkraut
1/3
cup light or regular sour cream
Preparation:
1.
Preheat broiler.
2.
Melt butter in large skillet over medium-high heat. Separate onion slices into rings; add to skillet. Cook, stirring occasionally, until golden brown and tender, about 10 minutes.
3.
Meanwhile, sprinkle 1 teaspoon paprika, garlic salt and pepper over both sides of pork chops. Place chops on rack of broiler pan.
4.
Broil, 4 to 5 inches from heat source, 5 minutes. Turn; broil 4 to 5 minutes or until chops are barely pink in center.
5.
Combine cooked onion with sauerkraut, sour cream and remaining 1/4 teaspoon paprika; mix well. Garnish chops with onion mixture, or spread onion mixture over chops and return to broiler. Broil just until hot, about 1 minute.
Nutritional Information:
| Serving Size: 1 pork chop with 1/4 onion mixture | |
| Sodium | 420 mg |
| Protein | 27 g |
| Fiber | 1 g |
| Carbohydrate | 5 g |
| Cholesterol | 83 mg |
| Saturated Fat | 4 g |
| Total Fat | 9 g |
| Calories from Fat | 40 % |
| Calories | 216 |
Dietary Exchange:
| Meat | 4 |
This recipe appears in:
Pork
