two 1-pound packages or jars of sauerkraut, rinsed and drained well
2 Granny Smith apples
3/4 cup dry white wine
1 cup chicken broth
3 tablespoons firmly packed brown sugar, or to taste
3/4 teaspoon caraway seeds
sauerkraut, apple, caraway

1 slice of lean bacon, chopped
1 small onion, sliced thin
3/4 teaspoon caraway seeds
1 1/2 cups sauerkraut (about 1/2 pound), rinsed and drained
1/2 cup apple juice
two 1-inch-thick loin pork chops
1 tablespoon vegetable oil
2 tablespoons finely chopped fresh dill
sauteed, pork, chops

6 bacon slices, chopped
1 to 3 tablespoons vegetable oil
1 medium onion, chopped
1 small red cabbage (1 3/4 lb), halved lengthwise, cored, and sliced 1/4 inch thick
1/4 cup red-wine vinegar
3/4 cup water
2 tablespoons sugar
1/2 teaspoon caraway seeds
1 1/4 teaspoons salt
3/4 teaspoon black pepper
4 (1-inch-thick) bone-in rib pork chops (2 1/2 to 3 lb total)

Special equipment: an instant-read thermometer
sauteed, pork, chops