The only way my mom used to make pork chops was to sear the sides by frying them in grease until brown. Then she put them in a caserole dish and dumped a jar (she canned her own but you can buy it) of saurkraut over them, and baked them for about 40 mins to an hour. They were always moist and yummy. I like saurkraut, but if you don't scrape it off and you don't notice the taste at all.
__________________ Shelly and the girls  Moka Mylee |