Pork Chops & Sauerkraut
I make this once in a while... it's a good wet/nasty weather dish.
Put chops in a skillet and cover with water. Bring just to a boil, reduce to low and simmer until all water has evaporated. Brown the chops in the fat cooked out of the chops, and discard the remaining fat. Set chops aside.
Chop 1-2 onions (depends on how many chops, how many servings) and cook in skillet with some butter and olive oil until translucent. You could add an apple or two to sweeten the dish.
Put chops back in the skillet over the onions. Add the sauerkraut (to drain and/or rinse is a matter of personal taste) and barely cover with water. Cover the pot and simmer an hour, or more, depending on how many chops and how much kraut. The chops will be very tender, falling off the bone.
If I don’t rinse the sauerkraut, I only add pepper, no salt.
