4-5 pork chops or 2-3 lb. pork roast or pork steak
Cooking oil
2 lg. onions
2 apples
4 med. potatoes
3-4 c. sauerkraut (2 - 16 oz. cans or 1 - 32 oz. jar), not drained
1/4 c. brown sugar
2 tsp. or more caraway seeds
Salt & pepper to taste

If using a pork roast, cook it by itself at 350 degrees for an hour before adding other ingredients. If using chops or steak, brown briefly in a little oil

Peel and slice the onions. Core and slice the apples (peel or wash well if skin left on). Slice the potatoes (leave the skins on if you like, but wash well).

Put half of the sauerkraut in a greased 9"x13" pan or 2 quart casserole and add a little brown sugar and caraway; top with (in order, and adding a little brown sugar and caraway after each layer) the onions, apples, potatoes, the rest of the sauerkraut and finally the chops. Sprinkle remaining brown sugar and caraway on top. Cover with foil and bake about 1/2 hour at 350 degrees, then remove cover and bake another 30 to 45 minutes, until potatoes are done. (If using pork roast, after baking it 1 hour, add remaining ingredients and bake it so that the total cooking time amounts to 30 minutes per pound.)

If you like, you can cook all the ingredients in an electric slow cooker. Before serving, transfer to a 9"x13" pan and bake for 30 minutes, uncovered.