German-Style Pork and Sauerkraut

Cook the bacon in a large skillet until browned, then transfer it to paper towels.

Slash the sausages lightly and brown the sausages and pork chops in the bacon drippings, working in batches.

Remove the meats and cook the onion in the same skillet until tender.

Add the sauerkraut, carrots, apple juice, and 1/2 cup water, then tuck the pork chops into the mixture.

Bring to a boil, reduce the heat, cover, and simmer for 10 minutes.

Stir in the potatoes and cook for 20 minutes, then return the sausages and cook until heated through and the potatoes are tender.

Crumble the bacon over the skillet and finish with parsley.