0. Preheat oven to 350°F.. Slice apples into wedges. Cut pork into slabs about 3/4 the surface area of a palm.

1. Place apples in 1 1/2-quart rectangular casserole. Sprinkle with 2/3 of the brown sugar and cinnamon. Cover with foil; bake 15 minutes.

2. Spray 8- or 10-inch nonstick skillet with cooking spray; heat over medium heat 1 to 2 minutes. Cook pork in hot skillet about 6 minutes per batch, turning once, until light brown.

3. Place pork in single layer on apples. Cover and bake 10 to 12 minutes or until pork is no longer pink when cut near the bone, meat thermometer reads 145°F and apples are tender.

4. While pork is baking, rinse sauerkraut lightly in colander.

5. Saute finely chopped onion in olive oil til soft.

6. Add sauerkraut into pan with onions. Add pepper and the last 1/3 of the brown sugar. Add water to pot til sauerkraut almost covered. Bring to boil, lower heat, simmer ½ hour.

7. Cover pork with most of the Sauerkraut, holding some separate for vegetarians

8. Put into the oven and bake until dinner time at 350 degrees. (the original recipe called for a 1-hour baketime which seems too long)