Tried to replicate this last night, confident I had the ingredients un hand. After the chops had thawed and the onions were chopped, I discovered that the little olive oil I had was earmarked for another dish, the chops boneless and marinated. Kraut and cider on hand maybe 1/2 cup each. So I are do and improvised. Browned chops dredged in seasoned flour in Bacon fat. Removed and browned onions and added a cup of celery and 2 chopped garlic cloves to replace kraut volume. Also added 4 slender peeled carrots cut in half. Deglaced pan with my kraut, cider and apple butter. Not enough liquid so added a cup of dry red wine. Too sweet for me so added Lee and Perrins. Still not enough liquid so I gave up and added a jar of pork gravy. Nestled my pork back in. Low, 30 minutes, lid half on til pork and carrots tender. Served with mashed potatoes and green beans. Yum! No leftovers. Thanks for the inspiration Fred!