Hollywood Pork Chops

Buried under that tasty mountain of baked-on kraut and sour cream is a tender, moist pork chop.   I'm not sure how their flavor makes it down into the chop, I just know it does.

  I've been making this since the 70's when a a long forgotten celebrity prepared this recipe on a daytime TV program.   I  jotted down the recipe on an index card  and named it   "Hollywood"  chops. It's maybe more appropriate to call it  Hungarian Chops though.

 It is one of those dishes that tastes  about a hundred times better than the recipe sounds, especially   a 3 - ingredient dish. It's fast and wonderful, especially if you are low-carbing.

Preheat oven to 400.  Brown chops in a little oil, on both sides, about 3-4 minutes per side. Salt and pepper them and place on a  flat, low baking sheet or cookie sheet. Top each chop with a heap of well-drained sauerkraut - mix in some caraway seeds if you like them-  and then plop  on a lot of  room-temperature sour cream, at least 1/4 c. on each chop.   More is better in this instance.    Low fat sour cream works fine but I can't   vouch for what fat free will do.  Spread it,  to pretty much cover the sauerkraut and then sprinkle with lots of Hungarian paprika.     Bake 20 minutes at 400.  You'll wish  you'd made extras!