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Pork Chops and Sauerkraut 1

4 end pork chops
2 medium onions, chopped
1 No. 2 1/2 can of sauerkraut, drained ( 27  - 29 ounces)
1/8 teaspoon of pepper
a dash of cayenne pepper
1 1/2 cups of water
8 medium potatoes
1 tablespoon of caraway seed
1 teaspoon of salt

 

Brown the pork chops on both sides over low heat in a large kettle, then remove the chops. Add the onions to remaining fat in kettle and cook for 5 minutes, stirring occasionally. Add the sauerkraut, pepper, cayenne pepper and water and stir well. Place the potatoes and chops on sauerkraut mixture and sprinkle with caraway seed and salt. Bring to a boil and cover. Simmer for about 1 hour. Makes 4 servings
 

 

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