2 pork shoulder chops, 1/2 inch thick
1 (8 oz.) can sauerkraut, drained, rinsed & snipped
1/2 tsp. caraway seeds
1/4 c. water
Salt & pepper
1/2 c. applesauce
1 tbsp. brown sugar
2 tbsp. finely chopped onion

In 8 inch skillet, brown chops in small amount of hot oil. Remove chops from skillet, drain off oil. Combine sauerkraut and caraway seeds in skillet, add water. Place chops atop. Sprinkle generously with salt and pepper. Combine applesauce, brown sugar and onion; pile atop chops. Cover and simmer 35 minutes or until chops are tender. Serves 2.