Place pork chops and sauerkraut in a large skillet. Add water to cover. Simmer about 1 hour.
By Robin from Washington, IA
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This is an old-time recipe from my childhood in Mennonite Kansas. We browned the chops, added the somewhat drained sauerkraut on top and let that simmer for a while on top of the stove. We then removed the chops, and added cream to the kraut that we served over mashed potatoes. Yummy! Don't boil the cream though as it tends to curdle. Just heat it up.
I'm going to brown onion next time along with the chops. That's got to be good.
Try spareribs (boil ribs for 15 minutes) drain and put in bottom of pan cover with sauerkraut sprinkle a tablespoon or so of brown sugar, bake in oven for 30 min (boiling ribs take the fat off).
I would brown the onion in with the pork chops. That sounds good to me. Anytime you can caramelize something, it always seems better.
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This is a really good, hearty, winter dish. It is very easy to change to meet your family's needs. It tastes just as good with non fat soup and very lean chops. The chops are always tender because the acid in the kraut is a natural tenderizer.
Prepare a casserole dish, either by spraying with no stick or by greasing. Drain a large can of sauerkraut and rinse slightly to remove just a bit of the strong juice if you like, but do not over rinse. Dump into casserole dish. Mix in 1/2 can of undiluted mushroom soup and spread evenly. Flour and brown 4-5 pork chops and place on top of the kraut/soup mixture. (keep the drippings for gravy if you serve mashed potatoes). Pepper, but wait to salt because there us usually plenty in the kraut to flavor the meat. Spread the remaining 1/2 can of soup on top of the pork chops and bake at 350 degrees F, uncovered, for 1 1/2 hours.
Serves 2-4
By Margie from Mount Vernon, OH
