This is a great recipe for people who think they don't like sauerkraut, as it's very mild and sweet prepared this way. I never would have thought of using wine in a sauerkraut dish, but it's great. Source lost in the mists of time.
Salt and pepper the chops and brown them in hot oil or butter, about 3 minutes per side. Set aside.
Add the apple and onions to the same skillet and cook for about 5 minutes, until the onion starts to look golden.
Add the wine and stir, scraping up all the browned bits, and cook for an additional 3 minutes.
Stir in the sauerkraut, and place the chops on top, including any juices that have collected. Cover the skillet, lower the heat and cook until the chops are done, about 7 minutes, depending on thickness. Do not overcook.
Note1: I've also made this successfully with chardonnay, but riesling is the best.
Note2: Sauerkraut packed in plastic bags and sold in the refrigerator case tastes much better than the canned.