Skillet Pork Chops And Sauerkraut

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1 tablespoon olive oil

1 teaspooon seasoned salt

1 teaspoon caraway seeds

4 thin bone-in pork chops (about 6 ounces each)

2 pounds bagged sauerkraut (drained)

1 large apple, peeled, cored and grated or finely chopped

1 cup beer or cider

2 tablespoons chopped parsley (optional garnish)

Sprinkle pork chops with the seasoned salt and caraway seeds. Heat oil on medium high heat in a large skillet
Add seasoned pork chops to the pan and brown on all sides for about 5 minutes. Remove from the pan and reserve the chops on a plate.
Add drained sauerkraut, grated apple, and beer. Saute for about 5 minutes or until sauerkraut is bubbling.
Place browned pork chops on top of sauerkraut mixture. Cover and reduce heat to low. Cook for about 10 to 15 minutes or until pork chops are cooked through. Pork chops should cook to an internal temperature of 145 degrees when a meat thermometer is used in the center of the chops.