6 pork chops
3 c. sauerkraut (and silver floss)
4 tsp. paprika
1 tsp. brown sugar
Salt and pepper
1 1/2 c. canned tomatoes

Sprinkle pork chops lightly with salt and pepper. Flour on both sides. Brown in heavy skillet then arrange sauerkraut on top. Sprinkle with paprika and brown sugar. Pour tomatoes over top. Cover and cook slowly on top of stove for 40 to 45 minutes or until the chops are very tender. Lift the chops and sauerkraut onto a hot platter. Thicken any juice left in the pan with flour and pour the resulting gravy over the pork chops.