Ingredients

• 2 cups sauerkraut
• 4 pork shoulder blade chops (about 1/4 lb/625 g)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons vegetable oil
• 1 apple cored and thinly sliced
• 2 minced cloves of garlic
• 1 onion thinly sliced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon caraway seeds
• 1/2 cup apple juice
• 1/2 cup water
• 2 tablespoons minced fresh parsley