I dug deep in the St. Patrick's Catholic Church Cookbook from my hometown in Iowa for this great recipe. I really like the extra German zing that the caraway seed gives the whole dish and how the potatoes soak up the sauerkraut juices. Yummy!
3 - 4 potatoes (pared and sliced)
2-3 cups drained sauerkraut
6 pork chops
1/2 cup water
2 tsp caraway seed, divided
salt and pepper to taste
Place potatoes in bottom of greased casserole dish. Sprinkle with salt, pepper and 1 tsp caraway seed.
Cover with sauerkraut. Pour water over the top of all the ingredients.
Cover and bake for 1 hour or until meat and potatoes are done.