Pork Sauerkraut Casserole
"I get lots of compliments on this tangy pork dish, so I fix it often," writes Ann Yaeger from Houston, Texas. To speed preparation, Anne uses frozen has browns instead of peeling and slicing potatoes.
Ingredients
- 1 can (27 ounces) sauerkraut, drained
- 4 cups frozen cubed hash brown potatoes, thawed
- 6 pork chops (1 inch thick)
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 1 medium onion, chopped
- 1/2 cup water
- 1/4 cup packed brown sugar
- 2 tablespoons cider vinegar
