Pork Chops with Sweet Sauerkraut

The Record’s “Recipe of the Week”:
Pork Chops with Sweet Sauerkraut by Katherine Huntsinger

10 slices of bacon
6 pork chops, 1/4-inch thick
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. paprika
5 cups undrained sauerkraut

HOT BACON DRESSING:
1/4 cup bacon drippings (from frying bacon in first step)
1/2 cup chopped onions
1/4 cup sauerkraut liquid (from undrained sauerkraut)
2 T. firmly packed brown sugar
1/2 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup finely chopped parsley
3 cups hot, cubed, cooked potatoes

Fry the bacon in a large skillet until crisp. Drain on paper towels & crumble. Reserve the bacon and 1/4 cup of the drippings for the dressing.

Brown the pork chops in the remaining drippings, adding more shortening if necessary. Sprinkle the pork chops on both sides with salt, pepper, and paprika. Remove from the skillet and discard the drippings.

Drain 1/4 cup of the sauerkraut liquid and reserve for the dressing. Place the remaining sauerkraut and liquid in the skillet. Add the pork chops. Cover and simmer about 30 minutes or until tender. Add a little water if necessary while cooking.

While the chops and sauerkraut cook, prepare the hot bacon dressing. Cook 1/2 cup onion in 1/4 cup reserved bacon drippings until onions are tender. Add the reserved sauerkraut liquid, brown sugar, Worcestershire sauce, salt, and pepper. Bring to a boil, stirring constantly. Remove from the heat. Stir in the crumbled bacon.

When the pork chops are tender, remove from the skillet and keep them warm.

Toss the hot, cooked potatoes with the hot bacon dressing. Combine with the sauerkraut and half of the parsley. Heat for a few minutes. Serve with the chops on top of the sauerkraut/potato mixture. Sprinkle with the remaining parsley.