4 pork chops
1 tbsp. oil
1 (16 oz.) pkg. sauerkraut
1 c. apple juice
2 tbsp. light brown sugar
1 1/2 tsp. caraway seeds
1 tsp. dry mustard
1 (15 to 16 oz.) can whole cut or baby carrots, drained

In 12 inch skillet over medium high heat in hot oil, cook half of the pork chops at a time until browned on both sides; remove chops from skillet to plate as they brown.

Into drippings remaining in skillet over medium heat, stir sauerkraut, apple juice, brown sugar, caraway seeds and mustard. Return pork chops to skillet; spoon sauerkraut mixture over chops. Cover and cook 15 minutes, stirring occasionally. Stir in carrots; heat. Makes 4 servings.