Pork Chops with Beer & Sauerkraut

1 teaspoon paprika

1/2 teaspoon coriander seeds, toasted and ground

Kosher salt and freshly ground black pepper

4 (4-ounce) boneless pork chops, each 14 inch thick

3 tablespoons olive oil

2 cups thinly sliced red onions

1 cup sauerkraut

1 cup IPA-style beer

1/3 cup fresh flat-leaf parsley leaves, chopped

 

Put a large skillet over high heat. In a small bowl, combine the paprika, coriander, l teaspoon salt, and black pepper to taste. Season both sides of the pork with this spice mixture. Add the olive oil to the preheated skillet. Add the pork in a single layer in the pan. Cook, without moving, until lightly golden brown, about l minute. Flip the meat and scoot to the outer edges of the pan. To the open space in the middle, add the onions and a pinch of salt. Cook for 2 minutes, stirring the onions occasionally. Add the sauerkraut and continue cooking until the onions have softened and the sauerkraut turns golden brown, about 1 1/2 minutes. Add the beer and deglaze the pan, scraping with a wooden spoon to get up the browned bits on the bottom of the pan. Cook until the sauce reduces slightly, about 30 seconds. Remove from the heat and stir in the parsley. Serve the pork chops topped with the sauerkraut mixture and any accumulated juices.