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Fruited Sauerkraut with Pork Chops

8 c Fresh sauerkraut
8 Bacon slices chopped
8 Pork chops deboned
2 c Onion chopped coarseley
1 c Carrots chopped
1/4 c Apricots dried, pitted, and chopped
1/4 c Prunes dried, pitted, and chopped
2 1/2 c Chicken stock
1 c White wine dry
Salt & pepper to taste


Place sauerkraut in a large bowl of cold water for 1 hour then put into a colander and wash with cold water & drain. Preheat oven to 350 degrees F. cook bacon in a large, heavy Dutch oven until brown and almost crisp. Remove bacon and allow to drain. Add pork chops to bacon drippongs and cook until they are browned. Remove to a plate. Add the onion, carrots, salt & pepper to the Dutch oven and cook for 8 minutes then add sauerkraut, fruits, then mix well, add the bacon, wine & mix again, then add the chops on top of this mixture. Cover and bake in oven for 45 minutes.




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