4 pork chops, cut 1/2" thick
1 med. onion, sliced
1 (16 oz.) can sauerkraut
1 (12 oz.) can beer
2 tbsp. brown sugar
2 tbsp. chopped pimiento
1 tsp. caraway seed

Trim excess fat from chops; in skillet cook fat trimmings until about 2 tablespoons fat accumulate. Discard trimmings. Brown the chops and onion in hot fat. Remove chops from skillet.

In skillet with onions, combine sauerkraut, beer, brown sugar, pimiento and caraway seed. Simmer 5 minutes. Place chops on top; season with salt and pepper. Cover and simmer 1 to 1 1/2 hours. Meat will fall from bone, being so tender. The sauce is very good over potatoes as a gravy.