Alsatian Pork With Sauerkraut

• 4 slice bacon cut into 1 inch pieces
• 1 medium onion, chopped
• 1 16 oz. can sauerkraut, drained
• 1 to 2 tbsp. brown sugar, packed
• 2 medium potatoes, peeled and cut into fourths
• 2 tart apples sliced
• 6 black peppercorns
• 2 whole cloves
• 1 sprig parsley
• 1 bay leaf
• 4 smoked pork chops
• 1/2 inch thick frankfurters, slashed diagonally
• 2 c. chicken broth

1. Cook and stir bacon and onion in dutch oven or 12 inch skillet until bacon is crisp. Drain. Stir in sauerkraut and brown sugar. Add potato and apples. Place peppercorns, cloves, parsley and bay leaves in cheesecloth bag or tea ball.
2. Add to sauerkraut. Add pork chops and frankfurters. Pour chicken broth over meat. Heat to boiling. Reduce heat. Cover and simmer until meat is done and potatoes are tender, about 30 minutes. Remove spice bag. Transfer to sauerkraut, potato and apples to large platter with slotted spoon.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=83092 (may not work)