Ingredients: 6 bone-in pork chops, 3/4-inch thick 1 can (16-ounce) sauerkraut, rinsed and drained 1 teaspoon caraway seed 1 can (16-ounce) whole cranberry sauce 1 package (8-ounce) cornbread stuffing mix (4 cups) 1 cup water 4 tablespoons butter, melted

Recipe Info Category: Pork & Veal Rating: 2 Contributor: Josie Sullivan

Heat oven to 350 degrees F. Spread sauerkraut in a 13x9x2-inch baking dish. Sprinkle sauerkraut with caraway seed; spread cranberry sauce over. Arrange pork chops on top of cranberry sauce.

In a medium bowl combine stuffing mix, water and melted butter. Divide stuffing mixture among chops, spreading to cover the top of chops.

Bake, uncovered, for 45 to 50 minutes until topping is golden.