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1
Peel potatoes, cut into pieces, cover with water, put on the stove and bring to a boil.
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2
Once boiling, cover and lower the heat.
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3
Cook until a fork goes in easy.
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4
Drain and mash with milk, adding a little at a time.
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5
Season with salt and pepper to taste.
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6
While potatoes are cooking, using a Dutch oven without the nonstick coating, drizzle in some oil.
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7
Remove fat from the pork chops and season them generously with salt and pepper.
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8
Slice up the onion.
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9
Add some of the pork chops to the hot oil and fry until brown.
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10
Continue frying until all are done.
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11
Place on a dish when done.
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12
You should have some brown stuff sticking to the bottom of the pot.
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13
Now saute the onions until tender.
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14
Pour the sauerkraut into a large strainer and wash with sink water (I use my sprayer to rinse it all well).
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15
This helps reduce the sour taste, so if you like sour, you can rinse it less.
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16
Add the kraut to the pot with the sauteed onions along with a cup of water.
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17
Mix well.
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18
Add the pork chops back in and get them down into the sauerkraut.
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19
This will tenderize the chops and make them fork tender.
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20
You can taste now and see if you need more salt and pepper.
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21
Cover the pot and let it simmer while you are mashing up the potatoes.
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22
Serve the pork chops on the side and the kraut and juice over the mashed potatoes.
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23
Any leftover kraut is also delicious on hot dogs.
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24
Yummy!
