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German Smoked Pork Chops
1 c Onion; chopped
4 sl Bacon; cut in small pieces
2 lb Sauerkraut; well rinsed and drained
1 lg Tart apple; peeled, cored and coarsely chopped (1 1/2 cups)
1 c Beef broth
1 sm Potato; peeled and shredded (3/4 cups)
1 ts Black peppercorns
1 Bay leaf (about 2 inches)
6 1" smoked bone-in pork chops (about 8 oz each)
Cook onion and bacon in a Dutch oven over medium heat 10 to 12 minutes, stirring occasionally, until onions are golden. Stir in all remaining ingredients except chops. Cover and cook over low heat 1 hour, stirring occasionally, until apples are tender and sauerkraut is golden. Place chops on top of sauerkraut. Cover and cook over medium heat 10 to 15 minutes, turning chops once, until heted through. Serve 6.
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