GERMAN PORK CHOPS This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Clowers Estate in Arlington, Texas in 1989. 28 ounces canned sauerkraut drained and rinsed 2 teaspoons caraway seeds 4 pork loin chops 1 teaspoon freshly ground black pepper 2 cooking apples peeled cored and sliced 2 tablespoons raisins 4 teaspoons firmly packed brown sugar 4 tablespoons apple juice or water Preheat oven to 375. Grease shiny side of four sheets of heavy duty aluminum foil. Place sauerkraut into a colander then press out excess liquid. Place 1/4 of sauerkraut onto center of each sheet of foil and sprinkle caraway seed over the top. Place pork chops onto top of sauerkraut and season with pepper. Arrange apple slices and raisins evenly over pork chops. Sprinkle each portion with 1 teaspoon brown sugar. Over each portion spoon 1 tablespoon apple juice or water. To wrap bring two opposite ends of foil up and over making a double fold to seal tightly. Close both ends and seal tightly. Place packets onto a baking sheet and bake 1 hour then remove from oven. Carefully open packets and transfer pork mixture onto individual serving plates.