Pork Chops Paprikash
the Editors of Publications International, Ltd.
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
- 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.
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 |
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