In a large sealable food storage bag, dissolve salt and sugar in 3 cups water. This is your brine. Once the salt and sugar are dissolved, place the pork chops in the brine. Seal the bag and place the bag in the refrigerator for 1 hour.

Remove the chops and pat dry with paper towels.

Heat a large skillet over medium-high heat and add a couple of tablespoons of cooking oil. Once the skillet is nice and hot, add the chops. Sear the first side for about 2 minutes. Flip the chops and sear for another minute or so. Smother the chops with the drained sauerkraut. Cover the skillet, lower the heat to medium and cook for about another 5-7 minutes.

Uncover and continue to cook for another 15 minutes. Let the liquid in the pan evaporate and allow the sauerkraut to caramelize a bit. To double-check that the pork is cooked, make sure the internal temperature reaches 145° F.

To serve, place the pork chops on a large platter and cover them with the sauerkraut. Serve warm!