This recipe came from an estate sale. It was obtained when the family collection was purchased from the Burnett Estate in Terrell, Texas in 1981.
- 5 Slices Bacon
- 16 Ounce can sauerkraut
- 6 Pork chops
- 1 Large white Onion, sliced thin
- 3 Large potatoes, peeled and sliced
- 16 Ounce can solid pack tomatoes, chopped
- 1 Teaspoon salt
- 1 Teaspoon freshly ground black pepper
- ½ Teaspoon caraway seed
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