Pork Chops With Sauerkraut And Apple

• 4 pork chops
• olive oil or butter
• 1 lb sauerkraut, rinsed with fresh water and drained
• 1 large tart apple, peeled, cored and diced
• 1 medium onion, chopped
• 1 cup riesling wine

1. Salt and pepper the chops and brown them in hot oil or butter, about 3 minutes per side. Set aside.
2. Add the apple and onions to the same skillet and cook for about 5 minutes, until the onion starts to look golden.
3. Add the wine and stir, scraping up all the browned bits, and cook for an additional 3 minutes.
4. Stir in the sauerkraut, and place the chops on top, including any juices that have collected. Cover the skillet, lower the heat and cook until the chops are done, about 7 minutes, depending on thickness. Do not overcook.
5. Note1: I've also made this successfully with chardonnay, but riesling is the best.
6. Note2: Sauerkraut packed in plastic bags and sold in the refrigerator case tastes much better than the canned.

pork chops, olive oil, sauerkraut, apple, onion, riesling wine

Taken from www.food.com/recipe/pork-chops-with-sauerkraut-and-apple-138620 (may not work)