Alsatian Pork with Sauerkraut

Cook bacon and onion in a heavy skillet or Dutch oven until the bacon begins to crisp.

Stir in sauerkraut and brown sugar, then add potatoes and apple slices.

Tie peppercorns, cloves, bay leaves, and parsley if using in cheesecloth and tuck the packet into the kraut.

Nestle the pork into the sauerkraut mixture, cover, and simmer gently until the potatoes are tender and the pork is cooked through.

Remove the spice packet and slice the pork.

Serve the pork over the sauerkraut with apples and potatoes arranged around it.