Braised Sauerkraut With Pork

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READY IN: 2hrs 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 325 degrees F.
  • Season the pork ribs with 1 teaspoon salt and 1/2 teaspoon pepper; set aside.
  • Heat a medium saucepan, over high heat, add the pigs feet, wine, and bay leaves; bring to a boil, dover, reduce heat, and simmer 15 minutes.
  • Meanwhile, in a large Dutch oven, over medium heat, toast the coriander seeds for about 2 minutes, remove from heat; remove to a mortar and pestle, or use the side of a knife, and lightly crush them.
  • Return Dutch oven to the heat, add the olive oil, increase heat to medium high and add the bratwurst; cook, turning occasionally, until browned, about 5 minutes then transfer to a plate.
  • Reduce heat to medium, melt butter, cook onions until softened, about 5 minutes; add apples, cook until both are golden, about 10 minutes more.
  • Add garlic, cook 2 minutes.
  • Add the wine and pigs feet; simmer 2 minutes, scraping the bottom of the pot for any stuck on browned bits; add sauerkray, pork ribs, 3/4 cup water, carrots, coriander seeds, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • Nesle the pork chop into the sauerkraut.
  • Cover the pot and bake for 1 hour (or transfer to an oven safe casserole).
  • After an hour, turn the pork chop and add in the bratwurst; cover, and return to oven for 30 minutes.
  • Simmer, uncovered, until the juices thicken up and the meat is tender, 30 to 45 minutes longer (return to Dutch oven if using an oven-safe only casserole).
  • Serve with boiled potatoes and garnish with chopped parsley.
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