German Pork Chops with Sauerkraut

Peel potatoes, cut into pieces, cover with water, put on the stove and bring to a boil. Once boiling, cover and lower the heat. Cook until a fork goes in easy. Drain and mash with milk, adding a little at a time. Season with salt and pepper to taste.

While potatoes are cooking, using a Dutch oven without the nonstick coating, drizzle in some oil. Remove fat from the pork chops and season them generously with salt and pepper. Slice up the onion. Add some of the pork chops to the hot oil and fry until brown. Continue frying until all are done. Place on a dish when done.

You should have some brown stuff sticking to the bottom of the pot. Now saute the onions until tender. Pour the sauerkraut into a large strainer and wash with sink water (I use my sprayer to rinse it all well). This helps reduce the sour taste, so if you like sour, you can rinse it less. Add the kraut to the pot with the sauteed onions along with a cup of water. Mix well. Add the pork chops back in and get them down into the sauerkraut. This will tenderize the chops and make them fork tender. You can taste now and see if you need more salt and pepper.

Cover the pot and let it simmer while you are mashing up the potatoes. Serve the pork chops on the side and the kraut and juice over the mashed potatoes. Any leftover kraut is also delicious on hot dogs. Yummy!