Heat oil in heavy pot over medium heat. Add bacon and cook until crisp
and golden brown. Transfer bacon to paper towels. Pour off all but 2 tablespoons fat from pot. Add onions and cook over medium heat until translucent, stirring occasionally, about 10 minutes. Add the garlic and
juniper berries and stir 2 minutes. Mix in sauerkraut, apple and grated
potato. Add wine, cider, and enough broth just to cover sauerkraut.
Bring mixture to boil, stirring frequently. Add bouquet garni. Cover and
simmer 1 hour, stirring mixture occasionally. If sauerkraut is too liquid,
uncover and stir over medium-high heat to reduce. Remove bouquet
garni. Season sauerkraut with salt and pepper. Mix in bacon. (Can be
prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 350 degrees F. Spoon 2/3 of sauerkraut into shallow
baking dish just large enough to accommodate pork chops and new
potatoes in a single layer. Arrange pork chops over sauerkraut. Spoon remaining sauerkraut over. Cover tightly with foil. (Can be prepared 6
hours ahead; chill. Bring to room temperature before baking.) Bake
until heated through, 35 minutes.
Meanwhile, peel narrow band from center of each new potato. Place potatoes in large saucepan. Cover with cold salted water and bring to
boil. Cover and boil until potatoes are just tender, 15 to 20 minutes;
drain.
Tuck potatoes into sauerkraut. Cover and bake 10 minutes more.
Divide sauerkraut, pork chops and potatoes among heated plates,
sprinkle potatoes with parsley and serve with coarse-grained mustard.
Serves 4.

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