4 to 6 boneless pork loin chops
1 (30 to 32 oz.) jar sauerkraut (do not drain)
1/4 small onion
1 clove garlic
small bunch chives (approx same amount as onion when chopped)
2 tbsp. maple syrup
2 tbsp. bourbon whiskey
1/4 to 1/2 tsp. salt
1/2 tsp. pepper
smoked paprika, to taste
2 tbsp. butter
1 tbsp. oil

Blend/chop onion, garlic, chives, syrup, whiskey and a half-cup of the sauerkraut in small food processor or blender container to combine. Mix into rest of the sauerkraut in a bowl. Set aside.

Put ovenproof Dutch oven (or deep ovenproof skillet) over medium heat. Heat butter and oil. Season the chops generously with black pepper, salt and a dash of smoked paprika and brown chops on both sides (8 to 10 minutes).

Remove chops to a plate, then deglaze the pan with a cup or so of the sauerkraut mixture. Put the chops back in the pan, then smother the pork with remaining sauerkraut mixture.

Cover and put in the oven at 350°F for 1 hour or until tender. Use slotted spoon to transfer to serving dish. Extra liquid can be used for gravy, e.g. if desired for noodles or potatoes.

Submitted by: Grandma Suze