4 pork chops, about 1 to 2 inches thick
1/2 c. chopped onion
1 (1 lb.) can sauerkraut
1 (8 oz.) c. tomato sauce with mushrooms
3 tbsp. brown sugar
2 tsp. caraway seeds

Brown pork chops on both sides in hot skillet. Add onion and cook until tender, but not browned. Pour off excess fat. Drain and rinse sauerkraut in cold water and stir into skillet along with tomato sauce, brown sugar and caraway seeds. Cover and simmer 45 minutes or until chops are tender. Makes 4 servings.