6 pork chops
1 (1 lb. 11 oz.) can sauerkraut, drained
1 tbsp. minced onion
1/4 c. firmly-packed dark brown sugar
1/4 c. dry red wine
2 apples, cored and cut in eighths
16 cocktail frankfurters

Remove excess fat from chops; brown in hot greased 12-inch skillet. Pile at one side. Add remaining ingredients; mix well. Arrange chops on top. Cover and cook slowly until chops are done through.