A package of ready-made potatoes O'Brien is an unlikely but ingenious ingredient in these Hungarian-style pork chops.
What You Need
Original recipe yields 4 servings
3 Tbsp. oil, divided
3 cups ORE-IDA Potatoes O’Brien
2 tsp. paprika
1/4 tsp. ground black pepper
4 boneless pork chops (1 lb.), 1/2 inch thick
1 cup ORE-IDA Chopped Onions
1/2 cup CLAUSSEN Sauerkraut, well drained
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Heat 2 Tbsp. oil in large skillet sprayed with cooking spray on medium heat. Add potatoes; spread to form even layer on bottom of skillet. Cook 7 to 11 min. or until heated through, stirring frequently. Spoon into bowl; cover to keep warm.
Combine paprika and pepper; sprinkle evenly onto both sides of chops. Heat remaining oil in same skillet. Add chops; cook 3 to 4 min. on each side or until done (145ºF). Remove from skillet, reserving any drippings in skillet; cover chops to keep warm.
Add onions to same skillet; cook 2 to 3 min. or until heated through, stirring occasionally. Stir in sauerkraut; cook 3 to 4 min. or until heated through, stirring occasionally. Stir in sour cream.
Serve chops with sauerkraut mixture and potatoes.
Garnish chops with additional paprika before serving.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.