Sauerkraut Soup

1 - 16 oz can of sauerkraut or a 14 oz can
1 large onion chopped
4 or five pork chops
4 cups of water
2 Tablespoons of oil
2 Tablespoons of flour
1 tsp of Kitchen Bouquet - optional
1 tsp Accent - optional
salt and pepper

Drain sauerkraut and rinse with water. Place in a dutch oven. In a frying pan, brown pork chops lightly and add to dutch oven. Add onion, Kitchen Bouquet and Accent. Pour in 4 cups of water or enough to cover mixture.

In frying pan, heat oil and add flour, stirring until light brown. This takes a few minutes. Add to sauerkraut mixture and bring to a boil. Cover, reduce to a simmer and cook until the pork is tender, about one hour. Remove pork chops from sauerkraut, bone and chop into small pieces. Discard bones and return meat to pot. Add salt and pepper to taste. Serves 6.