Chops ‘N’ Kraut

• 6 bone-in pork loin chops (7 ounces each)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 teaspoons canola oil, divided
• 1 medium onion, thinly sliced
• 2 garlic cloves, minced
• 1 can (14-1/2 ounces) petite diced tomatoes, undrained
• 1 can (14 ounces) sauerkraut, rinsed and well drained
• 1/3 cup packed brown sugar
• 1-1/2 teaspoons caraway seeds

1. Sprinkle both sides of pork chops with salt and pepper. In a
2. coated with cooking spray, cook three chops in 1 teaspoon oil for 2-3 minutes on each side or until browned; drain. Repeat with remaining chops and 1 teaspoon oil.
3. Place pork chops in a 13-in. x 9-in. baking dish coated with cooking spray; set aside. In the same skillet, cook onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, sauerkraut, brown sugar and caraway seeds. Cook and stir until mixture comes to a boil.
4. Carefully pour over chops. Cover and bake at 350u0b0 for 20-25 minutes or until a thermometer reads 160u0b0.

chops, salt, pepper, canola oil, onion, garlic, tomatoes, sauerkraut, brown sugar, caraway seeds

Taken from www.tasteofhome.com/recipes/chops-n-kraut/ (may not work)