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

Spaetzle

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.

Serves four.