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Sauteed Pork Chops with Sauerkraut

2 slices smoked bacon, chopped
1 medium onion, sliced thin
1 teaspoon caraway seeds
1 (16-ounce) package refrigerated sauerkraut, rinsed and drained
1 cup apple juice
4 (1-inch-thick) loin pork chops

Salt

Freshly ground pepper
2 tablespoons vegetable oil
3 tablespoons finely chopped fresh dill, divided

1. In a heavy saucepan cook the bacon over medium heat, stirring, until slightly crisp. Add the onion and caraway seeds, and cook , stirring, until onion is golden. Add the sauerkraut and apple juice and simmer mixture, covered, for 20 minutes.
2. Meanwhile, sprinkle both sides of the chops with salt, let chops stand between layers of paper towel for 10 minutes, then season chops with pepper.
3. In a heavy, large skillet heat the oil over medium-high heat until it is hot but not smoking and saute the chops for 5 to 6 minutes on each side, or until they are just cooked through.
4. Stir 2 tablespoons of the dill into the sauerkraut mixture and transfer mixture to a warmed serving platter. Lay chops over sauerkraut mixture and sprinkle with remaining 1 tablespoon dill.

Makes 4 servings.