Pork Chops And Sauerkraut
|Sauerkraut||16 Ounce, undrained (1 Can)|
|Tart apple||1 , peeled, cored and thinly sliced|
|Thinly sliced onion||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Caraway seeds||1⁄2 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Pork chops||4 , cut 1 inch thick|
In a heat-resistant, non-metallic skillet, heat oil on a conventional surface unit until hot.
Sear pork chops on both sides until browned.
Sprinkle chops lightly with salt and pepper, to taste.
Drain any excess fat.
Arrange onion and sauerkraut over pork chops.
Heat, covered, on simmer for 10 minutes.
Sprinkle caraway seeds over sauerkraut and arrange apple slices on top.
Add water and heat, covered, on simmer for 10 minutes.
Heat, uncovered, on simmer for 10 minutes or until pork chops are fork-tender.
Pork should always be cooked to well-done.