Pork Chop Sauerkraut Simmer

• sauerkraut↗2 cups
• pork shoulder chops (4)↗1 1⁄4 lbs
• salt↗1⁄2 teaspoon
• ground black pepper↗1⁄2 teaspoon
• vegetable oil↗2 tablespoons
• apple, cored and thinly sliced (You may leave the peel on if desired)↗1
• garlic cloves, minced↗2
• onion, thinly sliced↗1
• dried thyme↗1⁄2 teaspoon
• caraway seed1⁄2 teaspoon
• apple juice↗1⁄2 cup
• fresh parsley, minced↗2 tablespoons

Step-by-step instructions

1. 1

   In a sieve, rinse the sauerkraut.

2. 2

   Drain and set aside.

3. 3

   Season the chops with salt and pepper.

4. 4

   In a large, shallow Dutch oven, heat the oil over medium-high heat and brown the chops about 8 minutes.

5. 5

   Drain off the fat.

6. 6

   Arrange the apple, garlic, onion, thyme, caraway seeds and sauerkraut evenly over the pork.

7. 7

   Pour the apple juice over the top and bring to a boil.

8. 8

   Reduce the heat to medium-low, cover and simmer until the pork is fall apart tender, about 30 minutes.

9. 9

   Sprinkle with parsley.