6 loin pork chops about 3/4 inch thick
Salt and pepper
2 lbs. sauerkraut
1/4 c. packed brown sugar
2 tsp. caraway seed
2 lg. tart apples, cored, peeled and cut in wedges
1 c. chopped onion
Chopped parsley

Brown chops on both sides in large skillet. Season with salt and pepper and add small amount of hot water to skillet.

Combine next 5 ingredients and mix well. Spoon half the mixture into large shallow baking dish. Arrange chops on top and spread with remaining sauerkraut mixture.

Bake at 375°F until the pork chops are tender, but not dry, and juices no longer run pink; this depends on the thickness of the pork chops, the weight of your pan and the efficiency of your oven (about 25-45 minutes).