This is the smell of Cleveland in late fall. Show up at the Municipal Parking Lot to tailgate before any home football game and you'll see a million variations on the theme of pork, kraut, and beer. The hoppy beer—I like Commodore Perry IPA from Great Lakes Brewing— deglazes the pan and makes a great sauce for the chops. Go Browns!
Combine the paprika, coriander, 1 teaspoon salt and black pepper to taste in a small bowl. Season both sides of the pork with this spice mixture.
Add the oil to the preheated skillet. Add the pork in a single layer in the pan. Cook, without moving, until lightly golden brown, about 1 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, any accumulated juices and mustard.