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Alsatian Pork and Sauerkraut
Alsatian Pork and Sauerkraut
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Prep Time:
25 minutes
Cook Time:
80 minutes
Total Time:
105 minutes
French-style one-skillet supper with bacon, pork chops, kielbasa, sauerkraut, and potatoes.
Ingredients:
  • 4 slices bacon, cut into 1-inch pieces
  • 1 onion, chopped
  • 1 (16 ounce) can sauerkraut, drained
  • 1.5 tablespoons dark brown sugar
  • 4 cups chicken broth, plus more if needed
  • 3 potatoes, quartered
  • 1 large Granny Smith apple, cored and sliced
  • 12 juniper berries
  • 6 whole black peppercorns
  • 2 whole cloves
  • 1 sprig fresh parsley
  • 1 bay leaf
  • 4 (6 ounce) boneless pork chops, 1/2 inch thick
  • 1 pound kielbasa sausage, cut into 3-inch pieces
Instructions:
  • In a large, deep pot over medium-high heat, cook the bacon until evenly browned, about 10 minutes, stirring occasionally. Drain bacon on a paper towel-lined plate. Remove excess grease but keep the brown bits in the pot. Add onion, sauerkraut, brown sugar, and chicken broth. Stir to dissolve sugar. Mix in potatoes and apple slices.
  • Create a spice bag by wrapping juniper berries, peppercorns, cloves, parsley, and bay leaf in a small cheesecloth square and tying the ends. Alternatively, use a stainless steel tea ball. Place the spice bag in the pot along with pork chops and kielbasa sausage. If needed, add more chicken broth to cover the ingredients. Bring to a boil, then simmer until potatoes are very tender, approximately 1 hour.
  • Use a slotted spoon to transfer the sauerkraut, potatoes, and apple slices to the center of a serving platter. Surround them with the bacon, pork chops, and kielbasa pieces.

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