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Keto Dinner

Paprika Pork Chops

Paprika pork chops bring a smoky, Hungarian-inspired warmth to your keto dinner table. I love how the tangy sauerkraut topping cuts through the richness of the meat, creating a balanced meal that’s both comforting and surprisingly elegant. Ready in under an hour, this dish proves that low-carb eating never has to be boring.

15 min Prep time 25 min Cook time 40 min Total time 4 Servings 350 Calories
Paprika Pork Chops

Ingredients

  • teaspoons butter
  • onion, thinly sliced
  • /2 teaspoons paprika
  • /3 cup sauerkraut, drained
  • /3 cup sour cream
  • boneless pork chops
  • /4 teaspoon black pepper
  • teaspoon garlic salt

Instructions

  1. Step 1

    Start by melting butter in a large skillet over medium-high heat. Stir in the sliced onion, cooking until softened and golden, about 5-7 minutes. Remove from heat and set aside. In a mixing bowl, combine half a teaspoon of paprika with the drained sauerkraut, cooked onions, and sour cream. Stir until everything is evenly blended. Season both sides of the pork chops with black pepper, garlic salt, and the remaining teaspoon of paprika. Place the chops on a broiler-safe pan and broil for 6 minutes on one side. I usually set the rack about 5 inches from the heat source for a nice char without drying out. Flip the chops and broil for another 5-6 minutes. Pull them out and generously spread the sauerkraut mixture over the top of each chop. Return to the broiler for an additional 1-2 minutes, just until the topping is heated through and slightly bubbly. Serve hot and watch them disappear.

Chef's Tip

I find that letting the pork chops rest at room temperature for 15 minutes before cooking helps them sear more evenly. Also, don't skip draining the sauerkraut well—excess moisture can make the topping soupy.

Storage Tips

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over medium-low heat to keep the pork moist and the topping creamy.

Variation Tips

Serve alongside roasted asparagus or a crisp green salad for extra vegetables. If you’re out of sauerkraut, swap it with finely chopped dill pickles mixed with a splash of apple cider vinegar for a similar tangy kick.

Frequently Asked Questions