2 tbsp. salad oil
6 pork chops
1 med. onion, diced
1 3/4 c. apple juice
2 (16 oz.) cans sauerkraut (drained)
3 med. potatoes, cut into inch thick pieces
2 red cooking apples, cored and cut into chunks
2 tsp. brown sugar
1/2 tsp. salt
1/8 tsp. pepper

One hour before serving in 12 inch skillet over medium high heat in hot salad oil, cook pork chops until browned on both sides. Remove chops to plate. In drippings remaining in skillet over medium high heat. Cook onions until tender, stirring occasionally.

Add 1/4 cup apple juice stirring to loosen brown bits from bottom of skillet. In 13 x 9 inch baking dish, combine onion mixture, sauerkraut, potatoes, apples, brown sugar and remaining apple juice. Tuck pork chops in sauerkraut mixture. Sprinkle chops with salt and pepper.

Cover baking dish with foil and bake in 350 degree oven for 2 hours or until meat is tender and potatoes are fork tender. Baste meat with liquid in baking dish.