6 boneless pork loin chops 2 cans Bavarian sauerkraut 2 tsp. caraway seeds
‘A c. water Salt & pepper to taste 2 tsp. canola oil
Heat oil in large skillet. Salt and pepper each of the pork chops. When oil is hot, carefully add chops and brown for 2-3 minutes on each side. Remove chops from pan; add sauerkraut, caraway seeds and water. Place chops on top of sauerkraut mixture and cover pan with lid. Turn heat down to low and cook for 20 minutes. Remove lid during the last 5 minutes of cooking.