- 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.
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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.