Pink Sauerkraut and Pork Chops (a Favorite)
Ingredients
6 pork chops - 1/2" thickSalt and Pepper
2 tbsp shortening
1 (14oz) can sauerkraut, drained
1 c tomato juice
brown sugar (about 1 &1/2 to 2 Tbsp on each chop)
Instructions
Sprinkle chops with salt and pepper. Brown lightly on both sides in hot shortening. Stir sauerkraut into tomato juice & arrange a mound on top of each chop. Sprinkle kraut with brown sugar. I use between 1-2 tbsp per chop depending on how sweet you like it.Cover & cook slowly on top of stove 40-50 minutes or until shops are tender. I like to put it in the oven on 325-350 degrees. Then I don’t have to watch it and the chops are very tender.
Baste with tomato juice once or twice during cooking. Lift chops and sauerkraut carefully onto a hot platter. Serves 6.
Jim loves this dish. Also great as a leftover.