Sauerkraut Glazed Pork Chops
A great fall season meal.
6 pork chops
1 cup chopped onion
1 cup chicken broth
1 to 2 pounds of Steinfeld's Wine Kraut
1 tablespoon wine vinegar
1 tablespoon brown sugar
1/2 cup fresh cranberries (optional)
Salt and pepper to taste
Brown chops on both sides; set aside. Salt and pepper them to taste. Saute onion in the drippings until brown and tender. Return chops to pan and add chicken broth.
Cover and simmer 20 minutes until pork is done. Remove chops and keep warm. Add sauerkraut, sugar, vinegar and cranberries. Cook until heated through. Serve over pork chops.