Pennsylvania Dutch Pork Chops
|Pork shoulder chops||2 Pound, cut 1/2 inch thick (4 Pieces)|
|Applesauce||8 Ounce (1 Can)|
|Canned sauerkraut||16 Ounce, undrained and snipped (1 Can)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Brown sugar||2 Tablespoon|
|Caraway seed||3⁄4 Teaspoon|
Trim excess fat from chops; cook trimmings in skillet till 1 tablespoon fat accumulates. (Electric skillet 300°.)
Brown the chops slowly on both sides in hot fat.
Remove chops; drain off fat.
Reduce heat (220°).
Reserve 1/4 cup applesauce.
Combine remaining applesauce with sauerkraut, onion, brown sugar, and caraway seed; add to skillet.
Add chops; season with salt and pepper.
Spoon dollop of reserved applesauce over each chop.
Cover and simmer till chops are tender, 35 to 45 minutes.