Alsatian Pork Chops

Drain and squeeze the sauerkraut to eliminate as much juice as possible. Melt the butter in a Dutch oven or heavy saucepan, and add the oil. Sprinkle the chops with salt and pepper and saute until light brown on both sides. Add onion, garlic, chervil, rosemary, sage and juniper berries and continue to saute about 5 minutes longer. Then add sauerkraut, white wine and chicken broth, place lid on pan and simmer over a very low flame about 1 hour, or until liquid has almost evaporated from kraut. Season to taste.