Brown the pork chops (seasoned with salt and pepper) in a 425 degree oven for 30 minutes.
Remove pork chops and set aside.
In a 5 quart crock pot layer the sliced onions, sliced turnips and baby carrots.
Season with salt and pepper to taste (I used Lawry's).
Add the apple slices evenly over the vegetables.
Spread the sauerkraut over all and sprinkle with the caraway seeds.
Lay the browned pork chops over the sauerkraut and cover the top with the soup that is blended with water or broth.
Cover and cook on low for 7 to 8 hours, or until the carrots are tender.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	126.71 Kcal (531 kJ)
Calories from fat	23.5 Kcal
		% Daily Value*
Total Fat	2.61g	4%
Cholesterol	15.08mg	5%
Sodium	449.87mg	19%
Potassium	443.84mg	9%
Total Carbs	19.36g	6%
Sugars	11.15g	45%
Dietary Fiber	4.68g	19%
Protein	6.72g	13%
Vitamin C	19.5mg	32%
Vitamin A	0.3mg	10%
Iron	0.8mg	5%
Calcium	63.3mg	6%

Amount Per 100 g
Calories	48.6 Kcal (203 kJ)
Calories from fat	9.01 Kcal
		% Daily Value*
Total Fat	1g	4%
Cholesterol	5.78mg	5%
Sodium	172.56mg	19%
Potassium	170.24mg	9%
Total Carbs	7.43g	6%
Sugars	4.28g	45%
Dietary Fiber	1.8g	19%
Protein	2.58g	13%
Vitamin C	7.5mg	32%
Vitamin A	0.1mg	10%
Iron	0.3mg	5%
Calcium	24.3mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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