Choucroute Garnie a L'alsacienne (Alsatian Pork W/Sauerkraut)

• 4 slices bacon, cut into 1-inch pieces
• 1 medium onion, chopped
• 1 (16 ounce) can sauerkraut, drained
• 1 -2 tablespoon packed brown sugar
• 2 medium potatoes, cut into fourths
• 2 tart apples, sliced
• 12 juniper berries (optional)
• 6 black peppercorns
• 2 whole cloves
• 1 sprig parsley
• 1 bay leaf
• 4 smoked pork chops, 1/2-inch thick
• 4 frankfurters, slashed diagonally
• 2 cups chicken broth

1. Cook and stir bacon and onion in Dutch oven or 12-inch skillet until bacon is crisp; drain.
2. Stir in sauerkraut and brown sugar.
3. Add potatoes and apples.
4. Tie juniper berries, peppercorns, cloves, parsley and bay leaf in cheesecloth bag or place in tea ball; add to sauerkraut.
5. Add pork chops and frankfurters.
6. Pour chicken broth over meat.
7. Heat to boiling; reduce heat.
8. Cover and simmer until meat is done and potatoes are tender, about 30 minutes.
9. Remove spice bag.
10. Remove sauerkraut, potatoes and apples to large platter with slotted spoon.
11. Arrange meat around edge.

bacon, onion, sauerkraut, brown sugar, potatoes, tart apples, berries, black peppercorns, cloves, parsley, bay leaf, pork chops, frankfurters, chicken broth

Taken from www.food.com/recipe/choucroute-garnie-a-lalsacienne-alsatian-pork-w-sauerkraut-286746 (may not work)