Authentic German Pork Chops and Saurkraut

I learned about cooking from my German Grandmother.
She not only taught me the basics of cooking,
but also the importance of presentation,
whether that be the colors of food on the plate
or how the foods were presented at the table.
Here is an old recipe for pork and saurkraut,
for extra flavor, steam the apples in pilsner
and add a sprinkling of caraway seeds,
to the stuffing before baking in the oven.

Ingredients:
3 apples, peeled, cubed
3/4 cup beer or water
6 pork chops
3 tablespoons butter
2 yellow onions, chopped
1 large jar (32 ounces) or refrigerated package mild sauerkraut
4 cups cubed day-old bread
3 tablespoons finely chopped flat-leaf parsley
3/4 teaspoon salt
1 teaspoon freshly ground pepper
1 to 2 teaspoons caraway seed, optional

Directions:
Heat oven to 275 degrees F.
Place apples and beer in microwave safe bowl,
cover with plastic wrap and microwave
on high until almost tender.
Meanwhile, melt butter in large skillet; add pork chops.
Brown, about 4 minutes per side. Transfer to a plate.
Add onions to skillet; cook, stirring often, until soft.
Add the apples and beer, sauerkraut, bread cubes, parsley,
salt, pepper and caraway; mix until well combined.
Spoon some of the stuffing into one end
of a buttered casserole dish; place one pork chop,
standing fat side up, against the stuffing.
Repeat alternating stuffing and chops to fill the dish.
Cover with foil. Bake until chops are well-cooked, about 11/2 hours.