6 thick-cut pork chops
4 tart apples, peeled and sliced
1 large onion, sliced water to cover
1 quart sauerkraut
1/2 teaspoon fennel seed, or to taste.
Heat a large skillet over medium-high heat. Brown pork chops in hot skillet, 2 to 3 minutes per side. Drain.
Arrange apples and onion in the bottom of a slow cooker; top with browned pork chops. Pour in enough water to cover bottom of the slow cooker crock.
Cook on High for 3 hours (or on Low for 6 hours). Add sauerkraut and fennel seed to pork chop mixture. Cook for 1 more hour.
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