Sausages and Pork Chops Baked with Fruited Sauerkraut

• 1 2-pound jar sauerkraut, drained
• 5 bacon slices, chopped
• 4 pork loin chops (each about 1 1/4 inches thick)
• 4 assorted fully cooked sausages (such as bratwurst and knockwurst)
• 2 cups chopped onions
• 1 cup chopped carrots
• 2 1/2 cups canned chicken broth
• 1 cup dry white wine
• 1/2 cup quartered dried apricots (about 3 ounces)
• 1/2 cup quartered prunes (about 3 1/2 ounces)
• Assorted mustards

1. Place sauerkraut in large bowl.
2. Fill bowl with enough cold water to cover; soak 30 minutes.
3. Drain.
4. Preheat oven to 350F.
5. Cook bacon in heavy large Dutch oven over medium-high heat until brown and almost crisp, about 5 minutes.
6. Using slotted spoon, transfer bacon to paper towels.
7. Add pork chops to Dutch oven; cook over medium-high heat until golden, about 6 minutes per side.
8. Transfer to plate.
9. Add sausages to Dutch oven; stir until golden, about 3 minutes.
10. Transfer to plate with pork chops.
11. Reduce heat to medium.
12. Add onions and carrots to Dutch oven and saute until tender, about 8 minutes.
13. Add broth, wine, sauerkraut, and bacon to Dutch oven; stir to blend.
14. Cover and bake 45 minutes.
15. Mix apricots and prunes into sauerkraut.
16. Arrange pork chops and sausages over sauerkraut.
17. Cover Dutch oven; bake until chops are cooked through and most of liquid is absorbed, about 30 minutes.
18. Serve hot, passing mustards separately.

sauerkraut, bacon, pork loin chops, onions, carrots, chicken broth, white wine, quartered prunes, mustards

Taken from www.epicurious.com/recipes/food/views/sausages-and-pork-chops-baked-with-fruited-sauerkraut-866 (may not work)