Ingredients
4 medium red potatoes6 bacon strips, diced6 bone-in pork loin chops (3/4 inch thick and 7 ounces each)1 large onion, chopped1 jar (32 ounces) sauerkraut, rinsed and well drained1 can (28 ounces) stewed tomatoes, drained1 teaspoon caraway seeds1/2 teaspoon salt1/4 teaspoon pepper
Preparation
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until almost tender. Drain; when cool enough to handle, cut into 1/4-in. slices.
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In the drippings, brown pork chops on both sides. Remove chops; drain, reserving 1 tablespoon drippings. Saute onion in drippings until tender. Stir in sauerkraut and bacon; cook for 3-4 minutes.
Spoon sauerkraut mixture into a greased 13x9-in. baking dish. Layer with pork chops, potato slices and tomatoes. Sprinkle with caraway seeds, salt and pepper. Cover and bake at 350° for 40-45 minutes or until a thermometer reads 160°.
