Barbara Brenner’s Roast Pork Chops with Sauerkraut and Onions
 

1. Slice 1/2 large onion or 1 small onion thinly
2. Brown onion in one or two Tbsp. olive oil until starting to turn golden
3. Grind Pepper on 4 thin pork chops (about 1/2")
4. Either push onions to the side or remove them to a separate dish.
5. Brown pork chops on each side
6. Prepare the roast: put onions on the bottom, then 1 cup sauerkraut mixed in with onions
7. Sprinkle with 1 tsp. caraway seed; add 1/2 cup of water or chicken broth
8. Put pork chops on top and bake at 375 until fork tender.

Serve with faux potatoes and asparagus tips or any other vegetable you desire.