2 (1 lb.) bags fresh sauerkraut
1 lb. new potatoes
1 tbsp. oil
4 1/2" thick pork chops (about 1 1/2 lbs.)
Salt & pepper
3/4 c. water
1/2 tsp. caraway seeds

Rinse the sauerkraut in water and drain. Cut the potatoes in half. Heat the oil in a large stainless steel frying pan over medium high heat. (Iron or aluminum may react with the acidity in the sauerkraut and give an "off" flavor and color.) Sprinkle the chops with salt and pepper and brown them on both sides, about 4 minutes in all. Remove. Put the potatoes in the same pan and brown the cut side, about 2 minutes. Remove. Pour in the water and scrape up any browned bits on the bottom of the pan. Add the sauerkraut, 1/4 teaspoon salt, 1/2 teaspoon pepper and the caraway. Top with the chops and potatoes, pressing them into the sauerkraut. Lower the heat, cover the pan and simmer until the chops are very tender, about 40 minutes. Taste for seasoning and add salt and pepper if needed. 4 servings.