When I made it in the past, I used the sauerkraut in the plastic bag in the deli bin. Never canned. Put the chops in the bottom of a cast iron skillet, covered them with kraut, and baked in the oven. Don’t recall what temp or how long.
Okay, so not canned but plastic bag or maybe jar okay. ALDI has shredded kraut in a glass jar that says “German Inspired” which I’ve put on bratwursts before. I could imagine it going really nicely with a pork chop.