Day After Tomorrow's Goulash

(adapted from Tomorrow's Goulash, The Compleat I Hate To Cookbook, by Peg Bracken)

If you have leftover roast pork, this is a good way to use it up. If not, cube up 2-3 pork chops -- I used 2 good thick boneless loin chops.

If you're starting with raw pork, saute it in a little bacon grease over a medium flame until it's not pink anymore. If you don't have any bacon grease on hand, you could fry a strip of bacon first. Or you could use a little butter or olive oil instead. Add a small onion, chopped, and saute until it's limp and translucent. (If you're using cooked pork, do this first, then add the pork.) 4 Servings.

Now sprinkle a tablespoon of paprika over it, and stir in 2 cups sauerkraut (no need to rinse it), and a tablespoon of caraway seed. Put a lid on it, turn it to low, and let it simmer for an hour. Stir in 1/2 - 2/3 of a cup of sour cream, and serve. This is a wonderful low carb one dish meal -- meat and veggies all together.

Depending on the size of the onion, and what brand of sauerkraut you use, this comes to no more than 6-7 g of carb per serving, and possibly less.