4 med. potatoes, peeled and thinly sliced (4 c.)
1/2 c. chopped onion
6 pork rib chops, cut 3/4 inch thick
2 tbsp. cooking oil
1 (27 oz.) can sauerkraut, rinsed and drained
1 (20 oz.) can crushed pineapple
2 tbsp. brown sugar
1/2 tsp. salt
Dash of pepper

In a 12x7x2 inch baking dish, combine potato slices and onion. Add 1/4 cup water. Bake, covered, at 350 degrees until nearly tender, about 45 minutes.

Meanwhile, in a skillet, brown pork chops on both sides in hot oil. In bowl, combine sauerkraut, undrained pineapple, and brown sugar; spoon over potato mixture. Place chops on top. Season with salt and pepper. Bake, covered, 45 minutes longer. Makes 6 servings.