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A HURRY-UP BOHEMIAN DINNER 
8 to 10 pork chops
1 lg. can sauerkraut, drained
1 lg. onion
1/2 c. water
Chateau sliced, frozen dumplings, 15 oz.
1/2 tsp. caraway seeds
Sugar, about 3 tbsp.

In a large fry pan put salt, pepper and garlic salt. When the pan is hot, cook and brown pork chops and set aside. When all are done, brown onion in remaining grease. Then add drained sauerkraut, water, sugar and caraway seeds; mix in pan and simmer a few minutes. Now put pork chops all around on top of sauerkraut. Then arrange the dumplings over the chops. You will now have a row of kraut next to a row of chops and next a row of dumplings. Cover and cook on low fire until dumplings are heated.
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