Toros kaposzta (Hungarian pork and sauerkraut)

A typical dish at pig slaughters.

Ingredients
4 pork chops (with dark meat)
2-3 pounds of sauerkraut
1 tbsp paprika
1 tsp black pepper
1 yellow onion
salt
3 tbsp vegetable oil

Preparation
Chop the pork into 0.5 inch pieces. Dice onion.

Fry on vegetable oil with some salt until golden brown.
Squeeze out most of the liquid from the sauerkraut.

Top pork with the kraut, diced onion and the pepper and paprika.

Fry, stirring frequently until browned. Serve with boiled potatoes.