Pork Chop and Kraut Skillet
 
4 servings

1 1/2 tablespoons bacon drippings
4 pork loin chops, 1/2 inch thick
2 tablespoons flour
fresh ground black pepper
1 (14 ounces) can sauerkraut, drained and rinsed
7 3/4 ounces great northern beans or navy beans, drained
1/4 cup water

In a large skillet, melt bacon drippings over low heat.

Sprinkle the pork chops with flour and pepper.

Fry the chops over medium high heat until well browned on both sides, remove chops and set aside.

Add sauerkraut and stir to pick all the browned bits, stir in beans and water.

Scrape the kraut and bean mixture to the sides of the pan, place the chops in the center and spoon some of the kraut over the chops.

Cover and simmer 15-20 minutes or until chops are tender.