Pork And Sauerkraut Supper

• 2 Tbsp. salad oil
• 6 pork rib or loin chops, each cut 3/4-inch thick
• 1 medium onion, diced
• 1 3/4 c. apple juice
• 2 (16 oz.) bags or 2 (14 to 16 oz.) jars sauerkraut, drained
• 3 medium potatoes (1 lb.), cut into 1/4-inch thick slices
• 2 red cooking apples, cored and cut into 1/2-inch chunks
• 2 tsp. brown sugar
• 1/2 tsp. salt
• 1/4 tsp. pepper

1. About 2 3/4 hours before serving, in 12-inch skillet over medium high heat, in hot salad oil, cook pork chops until browned on both sides.
2. Remove chops to plate.
3. In drippings remaining in skillet over medium heat, cook onion until tender, stirring occasionally.
4. Add 1/4 cup apple juice, stirring to loosen brown bits from bottom of skillet.
5. In 13 x 9-inch baking dish, combine onion mixture, sauerkraut, potatoes, apples, brown sugar and remaining apple juice.
6. Tuck pork chops in sauerkraut mixture, sprinkle chops with salt and pepper.
7. Cover baking dish with foil and bake in 350u0b0 oven 2 hours or until meat and potatoes are fork tender, occasionally basting meat and potatoes with liquid in baking dish.
8. Makes 6 servings.

salad oil, pork, onion, apple juice, jars sauerkraut, potatoes, red cooking apples, brown sugar, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=479749 (may not work)