[MomwithHope]

My Dad was the cook in our family and I'd like to share a simple recipe he claimed to have invented. He made this a lot when we were growing up as pork was cheap and we always had kapusta (sauerkraut).
Take a few thicker pork chops (I prefer boneless and lean) and brown them in a skillet with a little oil. Take them out when they are still barely pink inside. If there is not much fat in the pan add a bit of oil. Take some rinsed and well drained sauerkraut and start browning it in the skillet. Add some sliced thin onions cut like the kraut. Add no salt but lots of fresh ground black pepper. Keep browning on low to medium heat. And keep stirring. The kraut will shrink, dryng out and be sure to vent the steam. When it's nice and browned, like carmelized onion color, add the chops back on top and turn off the heat and put on a lid and let it sit for about 20 minutes, and serve. Dad used to just fry the heck out of greasier chops with the bone, so I changed it a bit so the pork would still be moist and not too fatty. The kraut gets a sweeter taste and it's a delicious bite.

[azishot]

Ah, KAPUSTA!! Are you Polish, Ukrainian, Russian or a combo of all three like me?

My grandmother and mom would chop an onion, cabbage, shredded carrots and sauerkraut, fry it in butter until browned and serve with kielbasa or pork cops. Serve with mashed potatoes and gorge yourself!

Our kids loved it. I need to make it tonight.