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This is a really good, hearty, winter dish. It is very easy to change to meet your family's needs. It tastes just as good with non fat soup and very lean chops. The chops are always tender because the acid in the kraut is a natural tenderizer.
Prepare a casserole dish, either by spraying with no stick or by greasing. Drain a large can of sauerkraut and rinse slightly to remove just a bit of the strong juice if you like, but do not over rinse. Dump into casserole dish. Mix in 1/2 can of undiluted mushroom soup and spread evenly. Flour and brown 4-5 pork chops and place on top of the kraut/soup mixture. (keep the drippings for gravy if you serve mashed potatoes). Pepper, but wait to salt because there us usually plenty in the kraut to flavor the meat. Spread the remaining 1/2 can of soup on top of the pork chops and bake at 350 degrees F, uncovered, for 1 1/2 hours.
Serves 2-4
By Margie Minard from Mount Vernon, OH
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