4 to 6 thick (1 inch) pork chops
32 oz. sauerkraut
32 oz. applesauce
Salt, pepper, flour
Milk, eggs, bread crumbs

Mix sauerkraut and applesauce and set aside. Season chops to taste. Double bread chops; dip in milk, then flour, then slightly beaten eggs, and then bread crumbs. Refrigerate breaded chops on waxed paper for a couple of hours, if possible. Preheat oven to 425 degrees.

Pour sauerkraut/applesauce mixture in a baking dish. Place pork chops on top. Bake chops 35 to 40 minutes then turn chops and bake another 35 to 40 minutes. Serve with baked potato.