German Pork Chops with Sauerkraut

Smoked Pork Chops with Sauerkraut

2 tablespoons shortening
3 onion, medium
16 oz can sauerkraut, drained
2 apple, sliced
1/2 teaspoon beef broth, granules
4 smoked pork chops
1 carrot, small sliced
1 bay leaf
2 peppercorns
1 tablespoon cornstarch
1/2 cup white wine
1/2 cup sour cream
fresh parsley, snipped

Chop one onion and cook with kraut in shortening till onion is tender. Add apple, 1 c. water and broth granules. Cover and simmer 30 min. Place chops, 2 sliced onions, carrot bay leaf and peppercorns in baking dish. Add 1/4 c. water. Cover, bake at 350 for 30 min.
Remove chops. Strain juices from meat, discard vegetables. Combine cornstarch and 2 tbsp. wine. In small pan combine juices, cornstarch mix and remaining wine. Cook and stir till boil, cook 2 min more. Stir half of sauce into sour cream. Return sour cream mixture to pan, heat through. Place kraut mixture on plate, top with chops,
sprinkle with parsley. Pour sauce into bowl, pass with meat.
Serve with boiled potatoes.