Alsatian Pork with Sauerkraut

Cook bacon and onion in a skillet until bacon is crisp, stir constantly.

Stir in sauerkraut and brown sugar, add potatoes and apples.

In a cheese cloth bag tie peppercorns, juniper berries, cloves, parsley and bay leaves; add to sauerkraut.

Add pork chops and smoked kielbasa pieces, pour chicken broth in, stir well.

Heat to boiling, then reduce heat, cover and simmer until meat is done, potatoes are tender for about 45 minutes.

When done remove spice bag.

With a slotted spoon remove sauerkraut, potatoes and apples to a large platter.

Arrange meat and kielbasa in the center of the platter.

Serve with fresh sourdough bread.