In a deep large pan, add in pork, onions, garlic, and one tablespoon olive oil. Sauté until pork is seared on outside. Add in paprika and stir well.

Pour in chicken broth. Stir well and lower heat to a 2 or low heat. Add salt and pepper. Simmer for an hour and a half until pork is tender.

Dump sauerkraut into a strainer. Squeeze all juice out of the sauerkraut. You wash it for a less vinegar taste. Set aside.

Mix together cornstarch and heavy cream. Slowly stir in heavy whipping cream and cornstarch mixture. Cook on low until the sauce thickens like a gravy. Stir in sauerkraut. Cook on low another 5 minutes.

Serve over pasta, gluten free pasta, rice, or dumplings.