PORK AND SAUERKRAUT DINNER


3 strips pork bacon
4-6 pork chops
1 onion, chopped 
2 (14 oz.) cans sauerkraut, drained 
2 tsp. caraway seeds
1/2 cup chicken broth
salt and pepper to taste

Preheat oven to 350 degrees.

Fry bacon in a large, nonstick skillet. Remove and set aside. To the bacon fat, add the onions and brown the pork chops on both sides. Set aside.

Place the sauerkraut and sprinkle caraway seeds in the bottom of a 9x13x2 inch baking pan. Pour in the chicken broth. Place pork chops and onions on top of the sauerkraut. Season with salt and pepper. Crumble bacon over the surface.

Bake, covered, for 1 hour. Remove and serve immediately.


-SIDE DISH-


DUMPLINGS

2 c. baking mix (like Bisquick)
2/3 c. milk

Add dumplings to meat during the last 30 minutes of cooking time.

Combine baking mix and milk in a medium bowl with a fork until well moistened. It will be a little lumpy, but don’t worry. Drop dough from a serving teaspoon in between the meat, starting around the edges. Make as many dumplings as you choose. Cover again, and continue baking for an additional 30 minutes, or until dumplings are cooked through.