Pork Chop Sauerkraut Simmer

• 2 cups sauerkraut
• 1 1/4 lbs pork shoulder chops (4)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons vegetable oil
• 1 apple, cored and thinly sliced (You may leave the peel on if desired)
• 2 garlic cloves, minced
• 1 onion, thinly sliced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon caraway seed
• 1/2 cup apple juice
• 2 tablespoons fresh parsley, minced

1. In a sieve, rinse the sauerkraut.
2. Drain and set aside.
3. Season the chops with salt and pepper.
4. In a large, shallow Dutch oven, heat the oil over medium-high heat and brown the chops about 8 minutes.
5. Drain off the fat.
6. Arrange the apple, garlic, onion, thyme, caraway seeds and sauerkraut evenly over the pork.
7. Pour the apple juice over the top and bring to a boil.
8. Reduce the heat to medium-low, cover and simmer until the pork is fall apart tender, about 30 minutes.
9. Sprinkle with parsley.

sauerkraut, pork shoulder chops, salt, ground black pepper, vegetable oil, apple, garlic, onion, thyme, caraway seed, apple juice, fresh parsley

Taken from www.food.com/recipe/pork-chop-sauerkraut-simmer-346280 (may not work)