4 pork chops
1 regular can or jar of sauerkraut
1 chopped onion
1 clove chopped garlic
salt and pepper, to taste
bouillon (optional)

In a colander, rinse kraut in warm water. Brown chops in dutch oven, then remove. Add kraut, onions and garlic and brown. Add chops back in to onion mixture, then add water to cover. Let simmer until break up and fall off bone. Salt and pepper to taste. Add bouillon if desired. Serve with mashed potatoes.

Submitted by: Elizabeth Wiebelt