INSTRUCTIONS
1. Heat a skillet over medium-high heat.
2. If your chops are very lean, add 1 tsp. vegetable oil to coat the pan.
3. Add the pork chops and cook until light golden brown on both sides, about 3 minutes per side.
4. Place the pork chops in a slow cooker or in an oven-safe pan with a cover.
5. In a bowl, combine the SOUP BASE and water. Stir until the soup base is dissolved. Pour over the chops.
6. Sprinkle with the MURAL OF FLAVOR, SHALLOTS and PEPPER.
7. Cover and cook on high for 3 hours or until tender for a slow cooker, or in a preheated 325°F oven for 2 hours.
8. Add the sauerkraut and CARAWAY SEEDS.
9. Continue cooking on high for 1-3 more hours, or another 45-60 minutes in the oven.
