Bavarian Casserole

• 4 medium red potatoes
• 6 bacon strips, diced
• 6 bone-in pork loin chops (3/4 inch thick and 7 ounces each)
• 1 large onion, chopped
• 1 jar (32 ounces) sauerkraut, rinsed and well drained
• 1 can (28 ounces) stewed tomatoes, drained
• 1 teaspoon caraway seeds
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until almost tender. Drain; when cool enough to handle, cut into 1/4-in. slices.
2. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In the drippings, brown pork chops on both sides. Remove chops; drain, reserving 1 tablespoon drippings. Saute onion in drippings until tender. Stir in sauerkraut and bacon; cook for 3-4 minutes.
3. Spoon sauerkraut mixture into a greased 13x9-in. baking dish. Layer with pork chops, potato slices and tomatoes. Sprinkle with caraway seeds, salt and pepper. Cover and bake at 350u0b0 for 40-45 minutes or until a thermometer reads 160u0b0.

red potatoes, bacon, chops, onion, sauerkraut, tomatoes, caraway seeds, salt, pepper

Taken from www.tasteofhome.com/recipes/bavarian-casserole/ (may not work)