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1
Heat the oven to 325 degrees.
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2
In a large bowl, toss the ribs with 1 teaspoon salt and 1/2 teaspoon black pepper.
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3
Set a medium saucepan on high heat and add the pigs feet, wine and bay leaves.
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4
Bring to a boil, then reduce heat, cover and simmer for 15 minutes.
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5
Meanwhile, set a large Dutch oven over medium heat and add the coriander seeds, toasting them until fragrant, about 2 minutes.
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6
Using a mortar and pestle or the side of a knife, lightly crush the seeds.
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7
Set aside.
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8
Return the Dutch oven to the heat and add the olive oil.
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9
Increase heat to medium-high.
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10
Add the bratwurst and cook, turning occasionally, until brown, about 5 minutes.
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11
Transfer to a plate.
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12
Turn down the heat to medium and melt the butter in the pot.
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13
Toss in the onions and cook until soft, about 5 minutes.
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14
Add the apples and cook until the apples and onions are golden, about 10 minutes.
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15
Add the garlic and cook 2 minutes.
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16
Add the wine and pigs feet.
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17
Simmer for about 2 minutes, scraping up any browned bits from the bottom of the pot.
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18
Add the sauerkraut, rib tips, 3/4 cup water, carrots, coriander seeds, remaining teaspoon salt and 1/2 teaspoon pepper.
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19
Mix well, then nestle the pork chop in the sauerkraut.
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20
Cover the pot and bake in the oven for 1 hour.
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21
Turn the pork chop and add the bratwurst.
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22
Cover and cook 30 minutes longer.
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23
Simmer, uncovered, until the juices have thickened and the meat is tender, another 30 to 45 minutes.
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24
Serve with boiled potatoes and chopped parsley.
