| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

8 to 10 pork loin chops, 3/4-inch thick

2 tablespoons butter

1 (32-ounce) package refrigerated sauerkraut

2 tablespoons brown sugar, packed

1 (1.5-ounce) package dry onion soup mix

Freshly ground pepper to taste

1. Over medium heat, heat a large frying pan until hot. Brown pork chops on both sides. Remove from pan, set aside.
2. Melt butter in pan, add sauerkraut, brown sugar, soup mix and pepper, mixing well. Return pork chops to pan and any juices that may have accumulated, distributing the sauerkraut mixture over and around the chops.
3. Cover and simmer for 1 to 1 1/2 hours, or until pork chops are tender.

Makes 6 servings.

Variation: Add 6 to 8 red or white new potatoes, skins on but center pared, to skillet the last 1/2 hour of cooking.

Note: This dish goes wonderfully with Spatzle.