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Vegetable-Stuffed Pork Chops
There are hundreds of ways to cook pork, so check out our recipes to see which one you'd like to try for your next meal.
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
