Ingredients

1 slice lean bacon chopped
1 no small onion sliced thin
3/4 tsp. caraway seeds
1 1/2 C. sauerkraut rinsed and drained
1/2 C. apple juice
2 per serving 1 inch thick loin pork chops
1 Tbsp. vegetable oil
2 Tbsp. finely chopped fresh dill

Cooking Instructions

In a heavy saucepan cook the bacon over moderate heat, stirring, until it is crisp, add the onion and the caraway seeds, and cook the mixture, stirring, until the onion is golden. Add the sauerkraut and the apple juice and simmer the mixture, covered, for 20 minutes. While the sauerkraut mixture is simmering, sprinkle both sides of the chops with salt, let the chops stand between layers of paper towel for 10 minutes, and season them with pepper. In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it Saute the chops for 5-6 minutes on each side, or until they are just cooked through. Stir 1tbsp of the dill into the sauerkraut mixture and transfer the mixture with the chops and sprinkle the chops with the remaining 1tbsp dill.
 
 
"For the bread of God is that which comes down out of heaven, and gives life to the world." (John 6:33)