4 pork chops, 1/2-inch thick
1 tbsp canola oil
1 can sauerkraut with caraway seeds, drained
1/2 cup sour cream
1 tsp paprika
Heat the canola oil in a large skillet over medium-high heat; brown the pork chops on both sides.
Remove chops from skillet and place in slow cooker or crockpot. Top with the sauerkraut and sprinkle paprika over all. Place lid on cooker and cook on low for 6 to 8 hours.
About 30 minutes before end of cooking time, add the sour cream.
Yield: 4 servings