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Pork Chops & Sauerkraut 2

1 tablespoon of oil or butter
4 pork chops, trimmed, 3/4 inch thick
one 8 ounce jar of sauerkraut, drained
1 teaspoon of caraway seed
1 pint (2 cups) of sour cream, room temperature
paprika



Preheat oven to 350ºF. Heat oil or butter in large skillet over medium high heat. Add chops and brown well, turning once, about 3 to 4 minutes. Transfer to baking dish. Divide sauerkraut evenly over chops and sprinkle with caraway. Top each with 1/2 cup of sour cream. Sprinkle generously with paprika. Bake until topping is golden, about 25 to 30 minutes. Serve hot. 4 servings

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