Pork Chops with Onion and Sauerkraut

• 1½ lb / 680 g onions, peeled and thinly sliced
• 2 oz / 60

In a large frying pan, gently fry the onions in half the butter or oil until lightly caramelized. Remove with a slotted spoon, and put to one side. Add the rest of the butter or oil, and fry the chops on both sides to brown. Reduce the heat, and cook for 20–25 minutes or until done. Meanwhile, gently heat the sauerkraut. When cooked through, drain it, and pile it on a serving plate. Arrange the