Pork Chops with Sauerkraut and Spaetzle
4 bone-in or boneless pork chops
2 tablespoons oil
3 cans (15 ounces each) sauerkraut with or without caraway seeds
1 medium potato, peeled and grated
3 tablespoons brown sugar
1 cup water
2 eggs, beaten
1½ cups flour
½ cup water
½ teaspoon salt
¼ teaspoon baking powder
Brown pork chops in hot oil in ovenproof skillet or slow cooker, about 3 to 4 minutes per side. Pour sauerkraut over the top, sprinkle in grated potato, brown sugar and water. Stir to combine. Cover and slow cook for 4 hours or bake in a 350-degree oven for 1½ hours or until chops are tender.
In the meantime, on a large work surface or in a bowl mix together by hand the eggs, flour, water, salt and baking powder. Drop by teaspoonfuls into simmering water in a large pot. (Dip the spoon into the water first to prevent sticking.) Cook spaetzle 10-15 minutes or until cooked through. (Cut one in half to test.) Remove dumpling with slotted spoon to strainer.
Serve immediately with pork chops.