Transfer to a plate and rest, covered, for up to 10 minutes.
Turn them over, add the remaining butter and fry for another 2-3 minutes on the other side, until both sides are a deep golden colour, there is no pink meat remaining and the juices run clear. Add ½ the butter fry on a medium heat for 5 minutes more on one side. Cook for 2-3 minutes until the rind is golden. Season the chops, then use tongs to stand them in the pan rind-down, one next to another, to render the fat.
Heat the remaining 3 tbsp oil in another large frying pan. Simmer for 10 minutes, stirring regularly, then put on the lid and turn off the heat. Dissolve the stock cube in 750ml boiling water, stir in the tomato purée and paprika, then pour the mixture over the sauerkraut. Stir in the sauerkraut until well coated in the oil, then fry for 10 minutes, stirring regularly. Add the onion and cook over a medium heat for 5 minutes until starting to soften. Heat 3 tbsp oil in a large frying pan with a lid.
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