Pork Chops With Sauerkraut
|Pork chops||4 , cut 1 inch thick|
|Onion||1 Medium, sliced|
|Water||1⁄4 Cup (4 tbs)|
|Orange juice||1 Cup (16 tbs)|
|Sauerkraut||1 Can (10 oz) (Drained, Rinsed)|
|Caraway seeds||1⁄4 Teaspoon|
|Oranges||2 , peeled and sectioned|
Sprinkle pork chops on both sides with salt.
Melt butter in a large skillet; saute onion until tender.
Add pork chops; brown well on both sides.
Add water; cover and simmer 45 minutes, or until meat is tender.
Remove chops from skillet; transfer to a heated serving platter.
Add orange juice to the skillet; blend well with liquid in the skillet.
Dissolve cornstarch in 2 tablespoons liquid from the skillet; return to skillet.
Bring to a boil, stirring constantly.
Spoon gravy over chops.
Meanwhile, combine sauerkraut and caraway seeds in a medium size saucepan; heat through.
Gently stir in orange sections; serve with pork chops.