Instructions: Saute the onion and garlic in the oil in a large nonstick skillet until very tender, about 6 to 8 minutes. Remove and set aside.

Sprinkle the pork chops with the sweet and hot paprikas. Brown in the same skillet over medium heat, 3 minutes per side.

Combine the onion mixture and the sauerkraut; spoon over the chops. Sprinkle with additional paprika, if desired.

Cover and cook until the pork chops are no longer pink, about 6 to 8 minutes longer. Serve hot.

This recipe yields 4 servings.

Serving size: 1 chop with about 1/4 cup sauce.

Comments:
This recipe uses two different intensities of paprika sweet and hot to give the pork chops not only a beautiful color, but a pungent flavor as well. Paprika is made from ground aromatic sweet red pepper pods, and the Hungarian variety is considered superior to others. For this recipe, splurge on the more expensive Hungarian brand. Its worth the taste.

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