Sometimes you need a quick, easy meal. This is it. We like sauerkraut. We like cabbage. We like pork chops. Why not combine them.
My mom make this all the time while I was growing up. She made it on top of the stove, though, in a frying pan and didn't add the extra cabbage. I like it baked in the oven - mostly because I don't have to stand over it as long. I also add extra fresh cabbage. The kraut gives the cabbage the "sour" flavor, but it has a crunch and more texture.
Pork Chops and Sauerkraut
pork chops (as many as you need for your family) - I like thick cut with the bone because they stay moist and tender
1 can sauerkraut - large if you have a big family
1/4 - 1/2 head of cabbage - rough chopped
1 Tablespoon oil (I used olive)
Heat oven to 350 degrees.
Heat a skillet over medium high heat on the stove. Add oil.
Season (both sides) your pork chops with the seasoned salt. If you don't have/like seasoned salt, just use salt and pepper or whatever seasoning you want.
Brown the chops in the hot skillet, about 1-2 minutes per side.
Place the browned chops on top of the cabbage and push them down a little.
Bake, uncovered, at 350 for about 30 minutes, or until the chops are done.