1 pound kielbasa (smoked Polish sausage), cut into 11⁄2 inch pieces
In nonreactive 5 quart Dutch oven, combine bacon and water; cook over medium-low heat until bacon is lightly crisped, about 4 minutes. Add onion and cook, stirring frequently, until onion is tender and golden, about 7 minutes.
Add apples and cook until tender, about 3 minutes. Stir in sauerkraut, wine, juniper berries, and bay leaf and heat to boiling. Reduce heat; cover and simmer 15 minutes.
Nestle pork chops and kielbasa into cabbage mixture; cover and cook until pork is heated through and sauerkraut is tender, about 20 minutes. Discard bay leaf and serve.
For sauerkraut lovers! Serve this filling, homey dish, best made during the cold winter months, with boiled potatoes, a pot of good quality mustard, and a loaf of crusty bread.