Pork Chops, With Sauerkraut

• 4 slices thick bacon
• 4 pork chops
• 1 medium onion, sliced
• 1 1/2 pounds sauerkraut, washed
• 1 tablespoon caraway seeds
• 1 teaspoon freshly ground pepper
• 1 cup beer
• Coarse salt to taste

1. In a heavy skillet, fry the bacon until golden.
2. Remove and drain on paper towels.
3. Brown the chops in the bacon fat and add the onion, the sauerkraut, the bacon, caraway seeds and pepper.
4. Cover the chops well with the sauerkraut.
5. Add the beer, bring to boil, turn down heat and simmer gently for 25 minutes, or until the pork chops are cooked.

bacon, pork chops, onion, sauerkraut, caraway seeds, freshly ground pepper, beer, salt

Taken from cooking.nytimes.com/recipes/6854 (may not work)