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Ingredients
- 6 pork chops
- 16 oz. can sauerkraut
- 1 medium onion, chopped
- 1 medium bell pepper, chopped
- 1 small can V-8 juice or Snap-E Tom juice
- seasoned salt
- 4 ears corn-on-the-cob
Method
- Place pork chops in bottom of casserole dish.
- Cover with sauerkraut.
- Pour juice over kraut and chops.
- Top with onion and bell pepper.
- Use seasoned salt to taste.
- Wrap corn-on-the-cob in aluminum foil and place on top of onions and bell pepper.
- Cover.