Pork Chops with Sauerkraut

Name: Pork Chops with Sauerkraut
Yield: makes 6 servings
Ingredients: 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)

December 9, 2011

Crystal’s mother’s maiden name is German. Well, actually it was Germaine, but the name was changed when her ancestors settled in South Carolina. The locals refused to call them “Germaine,” and instead just said “that German family.” To celebrate the German/Germaine family, we like to grab our favorite lager and whip out this traditional dish. The recipe calls for prepared sauerkraut, but if you like the idea of making your own, check out Crystal’s family recipe (see below).

Recipe notes

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