Pork Chops with Sauerkraut and Potatoes

Pork Chops with Sauerkraut and Potatoes


2 medium onions, coarsely chopped

6 pork chops

Black pepper, to taste

6 small potatoes, peeled

2 cans (15-ounce each) sauerkraut, well drained

2 cans (15-ounce each) chicken broth

Optional: several whole cloves


Preheat oven to 300°F.

In a saucepan, boil the peeled potatoes in salted water 6 to 8 minutes.

Set aside.

Grease a roasting pot and sprinkle half the onions in the bottom of the pan.

Place the pork chops on top; sprinkle with the pepper.

Arrange the potatoes around the chops.

Top with the sauerkraut, add the stock.

Drop in the whole cloves, if used.

Cover and bake for 2 hours.

Serve hot, adding some of the cooking juices to each serving.

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