- 6 pork chops
- 1 can (1 pound, 11 oz.) sauerkraut, drained
- 1 tablespoon minced onion
- 1/4 cup firmly-packed dark brown sugar
- 1/4 cup dry red wine
- 2 apples, cored and cut in eighths
- 16 cocktail frankfurters
- Remove excess fat from chops; brown in hot greased 12-inch skillet. Pile at one side. Add remaining ingredients; mix well. Arrange chops on top. Cover and cook slowly until chops are done through.