Pork Chops and Sauerkraut

Everyone has an opinion about sauerkraut.  As a child I could not stand the smell of the stuff.  But I have grown and my tastes have changed.  This is an easy dish that you create and let it do its thing.  The paprika and caraway seeds have a way of transforming the sauerkraut into a delicious masterpiece.  Enjoy! -AF

Pork Chops and Sauerkraut

4 (1/2-inch-thick) pork chop (I use boneless, but bone-in is fine)

1 T vegetable oil

1 (14 oz.) can sauerkraut

1 1/2 t caraway seeds

1 large tomato, chopped

1/2 t paprika

In heavy skillet, heat oil. Then brown pork chops on both sides.
Top with sauerkraut and tomato sprinkle with caraway and paprika.  Cover, reduce heat, and simmer for 40 minutes or until chops are tender.  I check on this dish to make sure the heat is not too high.

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