German Pork Chops and Sauerkraut Magic

Directions

• Prepare the Pork chops**
• Season the pork cutlets liberally with salt and pepper on both facets.
• In a capacious skillet, render the bacon to a delightful crispness over moderate heat. Reserve the bacon and keep it aside, retaining the rendered bacon fat in the skillet.
• Sear the Pork chops
• Within the same skillet, now suffused with the essence of bacon, introduce the pork cutlets and sear them until they attain a resplendent golden hue on either side. Subsequently, remove the pork cutlets and set them aside.
• Sauté the Onions
• Within the same skillet, sauté the thinly sliced onions until they attain translucence and emanate an enticing fragrance.
• Combine the Constituents
• Reunite the seared pork chops with the sautéed onions.
• Incorporate the sauerkraut, caraway seeds, juniper berries, and bay leaves into the amalgamation.
• Deglaze with Wine
• Grace the concoction with white wine and vegetable broth. Vigorously stir to achieve an impeccable fusion.
• Simmer and Culminate
• Envelop the skillet with a lid and allow the amalgamation to simmer gently over low heat for approximately 1.5 to 2 hours, or until the pork cutlets exhibit a fork-tender tenderness.
• Prepare the Tubers
• In a separate receptacle, tenderize the diced potatoes through a boiling process. Subsequently, drain them and mash them, infusing butter, salt, and pepper to fashion a velvety consistency.
• Present and Savor
• Present your Teutonic Pork Cutlets and Sauerkraut alongside a bountiful serving of mashed potatoes.
• Embellish this ensemble with crisped bacon fragments and freshly chopped parsley to deliver an explosion of flavours.
• Enjoy this delectable feast, reminiscent of Bavarian charm!