4 slices bacon, cut into 1 inch pieces
1 med. onion, chopped
1 can (16 oz.) sauerkraut, drained
1 to 2 tbsp. brown sugar, packed
2 med. potatoes, peeled and cut into fourths
2 tart apples, sliced
12 juniper berries (optional)
6 black peppercorns
2 whole cloves
1 sprig parsley
1 bay leaf
4 smoked pork chops, 1/2 inch thick
4 frankfurters, slashed diagonally
2 c. chicken broth

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