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Kraut Chops, Christopher Dock with Dutch Stewed Potatoes

6 Or 8 pork chops
1 qt Sauerkraut
2 tb Butter
4 Or 5 potatoes
1 t Minced parsley
1 Onion
1 tb Flour

Cover the sauerkraut with water in stew pan and let simmer until tender. Keep warm while frying the pork chops. Then empty the drippings from the chops upon the kraut and let simmer for 3 or 4 minutes longer. serve with the chops laid on top of the kraut.

Make the Dutch Stewed Potatoes thusly: Brown the butter, and mince the onion and brown it in the butter. Dice the potatoes (which have been peeled and soaked in cold water overnight) and put into the pan together with the parsley, also 1 tsp salt, 1/2 tsp. pepper. Put in pan just enough water to cover and cook until tender; then thicken with flour.

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