GERMAN PORK CHOPS WITH SAUERKRAUT AND APPLE

Steps:

• 1. In a large frying pan, cook bacon until crisp. Remove from pan. Place on a plate to set aside. When cooled, chop roughly.
• 2. In the same pan, brown all the pork chops in the bacon fat. Do this in batches, setting the browned pieces on a tray. Season the pork with the 2 tsp salt and the 1/2 tsp pepper.
• 3. Add 2 Tbsp butter to the same pan and saute the onion for 4-5 minutes, or until clear. Add the drained sauerkraut,1 tsp salt, 1/4 tsp pepper, and caraway seeds. Cook 2 minutes more. Remove from heat. Transfer the sauerkraut/onion mix to a large Dutch oven.
• 4. Bury the 3 pieces of bay leaf in the sauerkraut, evenly spaced. Bury the sliced apples in the sauerkraut too. Place the browned pork chops on top of the apples and sauerkraut.
• 5. To the same large frying pan, which has residual bits left in it, return to the stove and over high heat deglaze with the wine and gin. When boiling, cook for a couple of minutes. Remove from heat and pour the juices over the top of the pork.
• 6. Cover the Dutch Oven with lid and bake at 325 degrees for 1 hour. Reduce to 300 degrees and cook 1 hour more. Turn off oven and rest while you finish up your side dishes.
• 7. Serves 8 generously. Mashes potatoes and peas are the perfect accompaniments.