4 medium thick pork chops (with fat)
1 large onion, cut up
1 large can sauerkraut
water
salt and pepper, to taste
1 can cream of mushroom soup

In a heavy skillet, brown the chops in their own trimmings, making them very dark and adding the onion to brown also.

Using a saucepan with a tight lid, place the sauerkraut on the bottom, then arrange the chops on top with all the drippings. Add a little water, salt and pepper. Cover and simmer for 1/2 hour.

Remove the chops from the bones and return to the kraut. Add the can of mushroom soup and stir well. This is good hot or cold and improves in flavor after a few days.

Submitted by: Melissa Kwiatkowski