Sauerkraut & Pork Chop Dinner

By Jackie Shen, Executive Chef of Chicago's Red Light Restaurant

1 32 oz. jar of Frank's sauerkraut rinsed and drained
4 10 oz. pork chops
1 pound Kielbasa cut into four pieces
1 medium onion thin sliced
1/2 pound diced bacon
1 tablespoon caraway seed
3 tablespoons vegetable oil
3 cups chicken broth

1. Brown bacon in an 8 quart stock pot over medium heat.
    
2. Add onion, Kielbasa, sauerkraut, caraway seed and chicken broth.
    
3. Bring to a boil, cover and simmer 30 minutes.
    
4. Peel and boil white potatoes.
    
5. Preheat oven to 350.
    
6. Brown pork chops in a large skillet with 2 tablespoons of the vegetable oil.
    
7. Place in oven and cook for 25 minutes.
    
8. Arrange Kielbasa and sauerkraut mixture on a large platter.
    
9. Add cooked pork chops and boiled potatoes.

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