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Kraut Pork and Apple

1/4 c Butter
1/4 c Currant jelly
3 Apples, (preferably Rome) cut into 1/2-inch rings
4 Double loin pork chops
Salt, to taste
Pepper, to taste
20 oz Sauerkraut, 1 can
1 c Onion, finely chopped

Melt butter in a skillet. Add jelly and apples and cook to brown the rings, turing once. Remove rings and set aside.

Brown chops then season with salt and pepper. Combine kraut and onions and place on chops. Cover and cook 30 minutes on low. Uncover and add apple rings. Cover and cook 30 minutes longer.

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