Pork Chops with Sauerkraut

• Cooking spray
• 10 slices bacon
• 2 (14-ounce) cans sauerkraut or homemade (recipe follows)
• 6 1/2-inch-thick pork chops
• Salt and freshly ground black pepper
• 4 russet potatoes, cut into 1/4-inch-thick slices
• 2 medium onions, sliced
• 1 (14 3/4-ounce) can stewed tomatoes
• 1 head of green cabbage, chopped
• 4 to 6 quart canning jars with lids
• 4 to 6 teaspoons pickling salt (non-iodized)

1. Preheat the oven to 350F.
2. Coat a 9 x 13-inch casserole dish with cooking spray.
3. Line the bottom of the casserole dish with bacon.
4. Scatter the sauerkraut over the bacon.
5. Season the pork chops with salt and pepper, then lay them on top.
6. Layer the potato and onion slices over the pork, then scatter the tomatoes over the top.
7. Bake the casserole for 2 hours or until the potatoes are tender.
8. Pack the cabbage into sterilized quart jars.
9. Add 1 teaspoon of pickling salt to each jar and cover with water.
10. Place the lid and bands on the jars and close as tightly as you can by hand.
11. You might want to place your jars on a baking sheet or in a shallow dish, because during the fermenting process the lids will loosen and juice will run down the sides of the jars.
12. This is why you dont seal them completely airtight as you do when you are canning.
13. Store in a dry dark place to ferment for 3 weeks.
14. Crystals family stored theirs in their basement, which added to the fun (it was so scary down there!).
15. If you do not have a basement, use a pantry or cover them with a towel.

cooking spray, bacon, pork chops, salt, potatoes, onions, tomatoes, green cabbage, canning jars, pickling salt

Taken from www.epicurious.com/recipes/food/views/pork-chops-with-sauerkraut-378234 (may not work)