Pennsylvania Dutch Pork Chops

Slowly brown the pork chops on both sides, over medium heat in hot shortening. Remove from pan. Drain off any excess fat.

Drain and snip the sauerkraut, reserving the liquid. In the same pan used for the pork chops, combine the sauerkraut, 1/4 cup sauerkraut liquid, and caraway seed. Place the pork chops on top of the sauerkraut sprinkle with a little salt.

Cover and simmer about 30 minutes or until the pork chops are nearly tender. If more liquid is needed during cooking add it about 2 tablespoons at a time.

Combine applesauce and chopped onion; spoon atop the pork chops. Cover and cook about another 5 minutes or until the pork chops are tender and the sauerkraut is heated through.

Garnish it with parsley.