Baked Dill Pork Chops

and Sauerkraut

A while ago I realized that I had a whole treasure trove of child- hood fav-o-rite recipes in my mother. So as much as her busy self has time for, I ask her to copy for me the recipes that I hold dear - and guard with two elbows.
This one will make a believer out any one that doesn't think they would like cooked dill pickles (the flavor mellows with cooking).

The mom unit cooked it in a cast iron skillet (a phact conphirmed by a fone call) so, if possible, be true to your school. If not use an oven proof skillet of decent quality.

4 pork chops (shoulder or loin)

salt and pepper

2 T oil

1 lg. onion, sliced

2 dill pickles,cut in half

length-wise and sliced

2 garlic cloves, thinly sliced

1/4 c total, water and/or pickle juice

1 # sauerkraut, from a jar or plastic bag,

not canned

Salt and pepper chops. Heat skillet on high and brown the chops on both sides and set aside. In the same pan saute onion and garlic until limp,then add the pickle and fry for 2-3 minutes.

At the end of that time add the liquid, making sure to scrape the browned bits from the bottom, add sauerkraut, stir and add pork, covering with the vegetables.

Cover and put in oven. After 1 1/2 hours, remove the cover and cook another 30 minutes. Remove and serve on a platter, and enjoy the tenderness.