4-6 slices bacon
4 loin pork chops, 1 inch thick
2-4 lg. baking potatoes, pared and thinly sliced
2 med. onions, thinly sliced
1 tsp. salt
1/4 tsp. pepper
1 tsp. caraway seed
3/4 c. dry white wine
1 or 2 cloves garlic
1 or 2 lbs. sauerkraut

1. Fry 2 slices of bacon in large skillet until crisp. Crumble and reserve.

2. Trim fat from chops, brown in bacon drippings. Put sauerkraut in bottom of baking dish, add a layer of potatoes (half) then onion (half). Sprinkle with salt and pepper.

3. Place chops over onions, add the rest of the potatoes and onions.

4. Crush caraway seed, add with wine and garlic. Place remaining bacon over top. Cover with double thickness of foil and lid. Bake in slow oven, 300 degrees, about 2 1/4 hours or until meat and potatoes are tender. Discard bacon, skim off fat if necessary. Sprinkle with parsley and crumbled bacon.