ELVIS' PORK CHOPS WITH SAUERKRAUT

8 pork chops
2 tablespoons butter
Salt and pepper to taste
2 cans (16-ounces each) sauerkraut
2 tablespoons mustard
1/2 cup applesauce
1 tablespoon cornstarch
2 tablespoons cold water

In a large skillet, saute the pork chops in the butter until lightly browned on both sides. Season with salt and pepper.

Rinse sauerkraut under cold running water. Drain excess liquid. Place sauerkraut in a baking dish and mix in mustard and applesauce. Arrange chops over sauerkraut mixture.

Cover and bake at 350 degrees for 50 minutes.

If needed, make a thickener by mixing the cornstarch with two tablespoons cold water and blend into sauerkraut mixture.

Source: Fit for a King: The Elvis Presley Cookbook by Elizabeth McKeon, Ralph Gevirtz and Julie Bandy