Pork and Sauerkraut

Method

1. Preheat the oven to 350℉. Pat the pork very dry with paper towels and cut in half crosswise so that the pieces fit in a large Dutch oven or braiser.
2. In a small bowl, combine the salt, pepper, and garlic powder. Sprinkle the spice mixture all over the pork, pressing to gently adhere.
3. In a large Dutch oven, cook the bacon over medium heat, stirring occasionally, until golden, 8 to 10 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate to drain. Leave the drippings in the pot and increase the heat to medium high. Add the pork and sear on all sides until golden brown, about 2 minutes per side. Remove the pork from the pot and set aside. 
4. Add the butter to the drippings in the pot and let melt. Add the apples and onion and cook, stirring frequently, until beginning to soften, about 3 minutes. Stir in the sauerkraut, brown sugar, caraway seeds, mustard, and bacon. Nestle the pork in the sauerkraut mixture, cover and bake until the internal temperature of the pork reaches 145℉ on an instant-read thermometer, about 20 minutes.
5. Transfer the pork to a cutting board and let rest for 10 minutes before slicing. Serve the pork over the sauerkraut mixture and sprinkle with parsley, if desired.