Alsatian Pork and Sauerkraut Skillet

Begin by placing the bacon slices in a large, deep pot and cook over medium-high heat, stirring occasionally to ensure even browning, until the bacon reaches a rich brown color, approximately 10 minutes. Remove the cooked bacon from the pot and place it on a paper towel-lined plate to drain excess grease. Using a paper towel, gently wipe the remaining bacon fat from the pot, making sure to retain as many of those flavorful browned bits as possible. Next, add the chopped onion, sauerkraut, brown sugar, and chicken broth to the pot, stirring until the sugar has dissolved. Add the diced potatoes and apple slices to the mixture.

To enhance the flavors, create a spice bag by placing juniper berries, peppercorns, cloves, parsley, and bay leaves inside a small piece of cheesecloth, tying the ends together to form a pouch. Alternatively, you can place these spices into a stainless steel tea ball for added convenience. Place the spice bag in the pot, followed by the pork chops and kielbasa sausage pieces. If necessary, add more chicken broth to just cover the ingredients. Bring the mixture to a boil, then reduce the heat and let it simmer for approximately 1 hour, or until the potatoes are tender.

Finally, to serve, use a slotted spoon to transfer the sauerkraut, potatoes, and apple slices to the center of a serving platter. Arrange the cooked bacon, pork chops, and kielbasa pieces around the edges of the platter.