1 pork chop for every person
1 lg. can sauerkraut
1 lg. onion and 2 cloves garlic both chopped fine
8 strips crispy bacon
2 c. water
1 c. vinaigrette (lemon, vinegar, or cooking white wine)
1 tbsp. sugar
1 tsp. caraway seeds

In Dutch oven, saute onions and garlic. Add sauerkraut after begin put through water. Add pork chops and the rest of ingredients. Slow cook for 1 1/2 to 2 hours. Meat should fall apart. Be sure to always check the cooking liquid so that nothing burns. By the time it is cooked, there should only be a little liquid at the bottom of the pan. Serve with potatoes.

Note: You may also want to add Polish sausage to this if you wish.

The sauerkraut in this recipe comes out very delicately flavored.