Pork Chops Paprikash the Editors of Publications International, Ltd.
Pork Chop Paprikash
Makes 4 servings
|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|
- Preheat broiler.
- 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.
- Meanwhile, sprinkle 1 teaspoon paprika, garlic salt and pepper over both sides of pork chops. Place chops on rack of broiler pan.
- Broil, 4 to 5 inches from heat source, 5 minutes. Turn; broil 4 to 5 minutes or until chops are barely pink in center.
- 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.
|Serving Size:||1 pork chop with 1/4 onion mixture|
|Saturated Fat||4 g|
|Total Fat||9 g|
|Calories from Fat||40 %|
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