Slow Cooker Pork and Sauerkraut with Apples
This slow cooker pork, apples, and sauerkraut dish is traditionally served on New Year's Day in central Pennsylvania. The apple and onion in this recipe are surprisingly good and work magic together. It is customarily served with mashed potatoes. The sauerkraut mixture tops the mashed potatoes like a gravy. 
thick-cut pork chops
6
tart apples, peeled and sliced
4
onion, sliced
1
large
water, or more as needed to cover
 1/2
cup
sauerkraut
1
quart
fennel seed, or to taste
½
teaspoon
 Heat a large skillet over medium-high heat. Brown pork chops in the hot skillet, 2 to 3 minutes per side. Drain grease.
  Arrange apples and onion in the bottom of a slow cooker crock; top with browned pork chops. Pour in enough water to cover the bottom of the crock.
  Cook on High for 3 hours or on Low for 6 hours. Stir in sauerkraut and fennel seed and continue cooking for 1 hour more.
