Sour Cream and Sauerkraut Pork Chops

Marsha Gardner


When I was a kid on our birthday mom would cook a meal of your choosing. I usually had her make pork chops. We didn't have them often and she cooked them several ways. Her Sour Cream and Sauerkraut Pork Chops were my favorite served with a baked potato with sour cream of course and applesauce.

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25 Min


1 Tbsp
butter, unsalted
1 Tbsp
olive oil, extra virgin
1 1/2 tsp
paprika, sweet mild
2/3 c
2/3 c
sour cream
pork loin chops, boneless
1/4 tsp
freshly ground black pepper
1/2 tsp
garlic, minced

Directions Step-By-Step

Melt half of butter with half of the olive oil in a large skillet over medium-high heat. Stir in onions, and cook until soft and golden.
In a bowl, stir together 1/2 teaspoon paprika, sauerkraut, onions, and sour cream.

Season pork chops with pepper, garlic salt, and 1 teaspoon paprika.
Once onions are carmelized, add them to the sauerkraut mixture.

Pre-heat the broiler.
In the same skillet add the rest of butter and olive oil; add the pork chops. Fry for 5-6 minutes on each side until pork is just about done.
Transfer the chops to a broiling pan or cookie rack placed inside a jelly-roll pan. Heap sauerkraut and onion mixture over pork chops, and broil 3-4 minutes or until the topping is golden brown.

About this Recipe

Course/Dish: Pork, Steaks and Chops