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.
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.