• 1 can 27oz. Silver Fleece Sauerkraut (drained)
• 4 Pork chops, ½ inch thick
• 2 Tbsp Oil
• 2 medium Onions, chopped

• 1 clove Garlic, minced
• ¼ cup Caraway Seeds
• ½ cup Dry white wine or water
• 2 tsp Brown sugar

Preparation:
Trim excess fat from pork chops. Brown both sides in skillet with the oil. Remove and set aside. Sauté onions and garlic in same skillet until soft. Stir in caraway seeds, wine or water, mixing well. Add brown sugar then sauerkraut. Top with pork chops and cover. Simmer 30-35 minutes.

Serves 4.