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Porkchops & Sauerkraut
Place THICK porkchops in the bottom of a large pot. Cover with sauerkraut and all the sauerkraut juice. Sprinkle with pepper and pure caraway seed. Let boil for one half hour. Simmer for another hour or so. The more you simmer, the more tender the porkchop.
Serve with mashed potatoes covered in butter. Mmmmmmm Mmm.
Submitted by Tammy Slauenwhite - February 10, 1998
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