PORK AND SAUERKRAUT

2 Tbsp. oil
6 pork chops
1 onion, finely chopped
1 3/4 cups apple juice
2 {14-16 oz. each} cans or jars of sauerkraut, drained
3 potatoes, peeled and cut into 1/4 inch slices
2 red apples, peeled and cored, cut into 1/2 inch chunks
2 tsp. brown sugar
1/2 tsp. salt
1/8 tsp. pepper

Heat the oil in a 12-inch skillet over medium-high heat. Add the pork chops and brown on both sides. Remove pork chops and set aside.

Preheat oven to 350 degrees. In the drippings remaining in the skillet, cook and stir the onion over medium heat until tender. Carefully add 1/4 cup apple juice, stirring to loosen the browned bits from the bottom of the skillet.

Transfer the mixture to a 13x9x2 inch baking dish. In the baking dish, stir together the onion mixture, drained sauerkraut, sliced potatoes, apple chunks, brown sugar, and the remaining apple juice. Tuck the pork chops in the sauerkraut mixture and sprinkle with salt and pepper. Cover the baking dish with foil and bake in the 350 degree oven about 2 hours, or until the meat and potatoes are tender.

During baking, coccasionally lift the foil and baste the pork chops and potatoes with the liquid in the baking dish.

Slightly cook ground chuck in 2 TBS canola oil. Add remaining ingredients and mix well. Pour into casserole dish. Bake at 300° for 40 minutes or until rice is tender.

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