Plate ‘em up

How did you do the smoked kraut? Homemade?
Nah, nothing fancy. Crisped some bacon in a cast iron, browned an onion in the bacon grease, tossed in store-brand sauerkraut and put the cast iron on the smoker next to the chops as they cooked. Left the kraut on as I cranked it to 500 to sear the chops but pulled it as soon as some of the kraut tops got a little crispy. I usually go with Bubbies' sauerkraut or homemade kraut from a German market down the street, but the storebrand worked fine.
 
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