Kraut Chops, Christopher Dock With Dutch Stewed Potatoes

Kraut Chops, Christopher Dock With Dutch Stewed Potatoes

6 or 8 pork chops

4 or 5 potatoes

1 quart sauerkraut

1 teaspoon minced parsley

2 Tablespoons butter

1 onion

1 tablespoon flour

Cover the sauerkraut with water in stew pan and let
simmer until tender. Keep warm while frying the pork chops. Then empty
the drippings from the chops upon the kraut and let simmer for three or
four minutes longer. Serve with the chops laid on top of the kraut.
Make the Dutch Stewed Potatoes as follows: Brown the butter, and mince
the onion and brown it in the butter. Dice the potatoes, (which have
been peeled and soaked in cold water overnight), put into the pan
together with the parsley. Also 1 teaspoon salt, 1 teaspoon pepper. Put
in pan just enough water to cover and cook until tender. Then thicken
with flour.