Trim the pork chops of all visible fat. Rend the fat in a non-stick frying pan over low heat while you prepare the chops.

Beat the eggs with about 1/8 cup of cold water in a shallow bowl or dish big enough to dip the chops. Set aside. Put bread crumbs on a plate or shallow dish. Wash off the chops and set them in a single layer on a plate or on waxed paper.

Mix the marjoram, thyme, salt, pepper and one envelope of G. Washington seasoning and sprinkle on both sides of the pork chops. Set aside.

Remove the browned bits of pork fat from the frying pan. Add the Crisco to rendered pork fat in the frying pan and raise the heat to medium. Press the damp, seasoned pork chops into the bread crumbs. Turn over and repeat until the chops are well-coated. Dip the coated chops into egg mixture on both sides and then brown on both sides in the non-stick frying pan. Repeat with each chop.

Remove the chops from the pan, pour off the fat and wipe out the pan with a paper towel. Put 1/2 the sauerkraut in the bottom of the frying pan. Set the chops on top, then cover with the remaining sauerkraut. Add 1/2 a sauerkraut can of water to the pan.

Cover the frying pan, and simmer about 45 minutes.

This recipe can be prepared a day in advance and just reheated the next day.