Alsatian Pork and Sauerkraut

Recipe View 10 mins Render the Bacon: In a large, deep pot or Dutch oven, cook the bacon pieces over medium-high heat, stirring occasionally, until evenly browned and crispy (about 8-10 minutes). Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Reserve the rendered bacon fat in the pot.

Recipe View 7 mins Sauté Aromatics: Using a paper towel, carefully wipe out most of the bacon grease from the pot, leaving behind about 1 tablespoon and any flavorful brown bits. Add the chopped onion to the pot and sauté over medium heat until softened and translucent (about 5-7 minutes).

Recipe View 3 mins Build the Flavor Base: Stir in the drained sauerkraut and dark brown sugar. Cook for 2-3 minutes, allowing the sugar to caramelize slightly and the sauerkraut to absorb the flavors. Pour in the chicken broth, stirring to dissolve the sugar completely. Add the quartered potatoes and sliced apple.

Recipe View 2 mins Infuse with Spices: Create a spice sachet by placing the juniper berries, peppercorns, cloves, parsley, and bay leaf into a small square of cheesecloth. Tie the ends securely to form a bag. Alternatively, use a stainless steel tea ball infuser. Place the spice bag into the pot.

Recipe View 1 hrs 15 mins Simmer to Perfection: Add the pork chops and kielbasa sausage pieces to the pot. If needed, add more chicken broth to ensure the ingredients are just covered with liquid. Bring the pot to a boil, then reduce the heat to low, cover, and simmer gently until the potatoes are very tender and the pork is cooked through (about 1 hour to 1 hour 15 minutes).

Recipe View 5 mins Assemble and Serve: Using a slotted spoon, carefully remove the sauerkraut, potatoes, and apple slices from the pot and arrange them in the center of a serving platter. Arrange the cooked bacon, pork chops, and kielbasa pieces artfully around the outside of the platter. Ladle some of the flavorful broth over the ingredients. Serve hot and enjoy!