Pennsylvania Dutch Pork Chops Recipe

• 2 pork shoulder chops, 1/2 inch thick
• 1 (8 ounce.) can sauerkraut, liquid removed, rinsed & snipped
• 1/2 teaspoon caraway seeds
• 1/4 c. water
• Salt & pepper
• 1/2 c. applesauce
• 1 tbsp. brown sugar
• 2 tbsp. finely minced onion

1. In 8 inch skillet, brown chops in small amount of warm oil.
2. Remove chops from skillet, drain off oil.
3. Combine sauerkraut and caraway seeds in skillet, add in water.
4. Place chops atop.
5. Sprinkle generously with salt and pepper.
6. Combine applesauce, brown sugar and onion; pile atop chops.
7. Cover and simmer 35 min or possibly till chops are tender.
8. Serves 2.

pork shoulder chops, sauerkraut, caraway seeds, water, salt, applesauce, brown sugar, onion

Taken from cookeatshare.com/recipes/pennsylvania-dutch-pork-chops-14858 (may not work)