4-6 butterfly pork chops
2 cans sauerkraut
1 pt. sour cream
1 pkg. Liptons dry onion soup mix

Spray skillet with Pam. Brown chops, cut off fat and drain. Drain all liquid off sauerkraut and squeeze, push, press all liquid possible out of kraut. Mix drained kraut with sour cream and place on bottom of casserole dish. Lay pork chops over sauerkraut. Place package of dry onion soup mix in a sifter and sift over top of casserole reserve the dried onions. Cover and bake 1 hour at 350 degrees. Lift chops out, stir seasoning into sauerkraut mixture; add dried onions, if desired. Return chops to top and serve.