4 medium baking potatoes, pared and thinly sliced (4 c.)
1/2 c. chopped onion
1/4 c. water
6 pork rib chops (3/4-inch thick)
2 tbsp. cooking oil
1 (20 oz.) can crushed pineapple (undrained)
1 (27 oz.) can sauerkraut, drained
2 tbsp. brown sugar
1/2 tsp. salt
dash of pepper

In 12 x 7 x 2-inch baking dish, combine potato slices and onion. Add water. Cover and bake in 350°F oven for 45 minutes or until nearly tender.

In large skillet, brown chops on both sides in hot oil. In bowl, combine sauerkraut, undrained pineapple and brown sugar. Spoon sauerkraut mixture over potatoes. Place chops atop. Season with salt and pepper. Cover and bake 45 minutes more.

Makes 6 servings.