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Heat a large skillet over medium-high heat and add the Wesson canola oil.
Season the pork chops on both sides with salt and freshly ground black pepper. Sear on both sides until golden brown.
Layer the sauerkraut, seared pork chops, and baby potatoes in a 6-qt. slow cooker, finishing with a layer of sauerkraut.
Cook on low until pork chops are tender, about 8 hours.