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 potatoes and apples. 2. Tie juniper berries, peppercorns, cloves, parsley and bay leaf in cheesecloth bag or place in tea ball; add to sauerkraut. 3. Add pork chops and frankfurters. Pour chicken broth over meat. 4. Heat to boiling; reduce heat. Cover and simmer until meat is done and potatoes are tender, about 30 minutes. Remove spice bag. 5. Remove sauerkraut, potatoes and apples to large platter with slotted spoon. Arrange meat around edge. ---------------------------------------------------------------------------
Nutrition
Ingredients
