The Witchery

 I have had a love/hate relationship with sauerkraut my whole life - I love its taste, I hate its texture. Hot dog cooked in sauerkraut = YUM. Hot dog with sauerkraut on it = EW EW Get it OFF!!. So the recipe below looked really appealing, you know, as long as I could make all the actual sauerkraut go away in the end.

Bavarian Pork Chops

4-6 pork chop (the really thick kind)
2 cups sauerkraut (well drained)
1/4 cup brown sugar
1 envelope dry onion soup mix
1 teaspoon caraway seeds
1/2 cup water

Brown the pork chops in  skillet over medium high heat for about 5 minutes, just to brown them a bit. Then put into a slow cooker.

Mix all the rest of the ingredients together in a bowl, then pour over the pork chops.

Cook on low for  7-8 hours.

If you would rather not serve with the sauerkraut - after 8 hours, take the pork chops out of the slow cooker, and pour the remaining contents through a colander/sieve collecting all the juice (press the sauerkraut to get all the trapped liquids). Throw out the solids, and pour the liquid over the pork chops as an au juice.   

Needless to say, after 8 hours, the pork chops can be cut with a fork. Very tender and moist.

Original recipe came from The Everything Slow Cooker Cookbook