Total Calories: 323
Preheat oven to 375°.
Trim excess fat from chops, slashing edges of fat as needed to prevent curling. On a sheet of waxed paper, mix flour and pepper. Coat both sides of chops.
In a large non-stick skillet over medium-high heat, brown chops in hot oil, about 5 minutes on each side.
Meanwhile, if desired, rinse sauerkraut and drain well. Spread in bottom of a shallow 2-quart baking dish. Arrange chops on top.
Discard all but 1 tablespoon of the drippings in skillet. Reduce heat to medium. Saute onion in drippings for 5 minutes or until limp. Stir in soup and catsup until blended. Spoon evenly over chops. Sprinkle with parsley. Cover tightly with foil.
Bake for 1 to 1 1/4 hours or until chops are tender.
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