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Pork Chops Alsatian-Style

1 tb Vegetable oil
8 Thin-cut blade pork chops; about 3/8-inch thick
Freshly ground pepper
1 lb Sauerkraut; rinsed and drained
1 Ripe pear; peeled, cored, diced fine
1/4 c Chicken broth
2 Green onions; minced
1 tb Firmly packed brown sugar
1 ts Fresh thyme leaves; or 1/4 teaspoon dried
1/4 ts Caraway seeds
Chopped fresh parsley; for garnish

Heat oil in large skillet over medium-high heat. Cook pork chops in batches until browned, 1 to 2 minutes per side. Season with salt and pepper. Transfer to platter. Discard drippings from skillet; add remaining ingredients except parsley, stirring to scrape up browned bits. Cover and cook 5 minutes. Arrange chops over sauerkraut; cook, covered, until flavors are blended and chops are cooked through, 12 to 15 minutes. Sprinkle with parsley.

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