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1 Make The Stuffing. In A Heavy Skillet Cook The Onion, The Garlic, And The Sage In The Butter Over Low Heat, Stirring, Until The Onion Is Softened. Remove The Skillet From The Heat, And Stir In The Bread Crumbs And Salt And Pepper To Taste. Set Aside. 2 With A Paring Knife, Make A 3/4-Inch Long Horizontal Incision Along The Fat Side Of Each Chop And Cut A Deep Wide Pocket In The Chop By Moving The Knife Back And Forth Carefully Through The Incision. Fill The Chops With The Stuffing. Pat The Chops Dry. 3 In A Large Dutch Oven, Heat The Oil Over Medium High Heat. Brown The Chops On Both Sides, Removing The Chops From The Pan To A Plate When Done. 4 Add The Kielbasa Slices To The Pan, Browning Them Slightly On Both Sides, Removing To Another Plate When Done. 5 Pour Off All But 1 Tbsp Of Fat. In The Remaining Fat Cook The Onion Over Medium Heat, Until Softened. Add Half Of The Sauerkraut, Spreading It To Form A Layer On The Bottom On The Pan. Cover The Sauerkraut With The Pork Chops. Sprinkle On Salt And Pepper. Add The Kielbasa. Spread The Remaining Sauerkraut Over The Chops And Kielbasa. Add The Wine, Broth And Bay Leaf. 6 Bring The Liquid To A Simmer And Simmer The Mixture, Covered For 1 1/2 Hours, Or Until The Chops Are Tender. Discard The Bay Leaf. Transfer The Chops And The Kielbasa To A Plate; Cover With Foil And Keep Warm. 7 Add The Sage To The Sauerkraut Mixture, Bring Mixture To A Simmer. Add The Cornstarch Mixture To The Sauerkraut. Stir, And Simmer For 2 Minutes. Spoon Sauerkraut On To A Large Serving Plate. Place The Chops And Kielbasa On Top Of The Sauerkraut, Sprinkle With Fresh Parsley.
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