-
1
Preheat the oven to 325 degrees F.
-
2
Season the pork ribs with 1 teaspoon salt and 1/2 teaspoon pepper; set aside.
-
3
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.
-
4
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.
-
5
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.
-
6
Reduce heat to medium, melt butter, cook onions until softened, about 5 minutes; add apples, cook until both are golden, about 10 minutes more.
-
7
Add garlic, cook 2 minutes.
-
8
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.
-
9
Nesle the pork chop into the sauerkraut.
-
10
Cover the pot and bake for 1 hour (or transfer to an oven safe casserole).
-
11
After an hour, turn the pork chop and add in the bratwurst; cover, and return to oven for 30 minutes.
-
12
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).
-
13
Serve with boiled potatoes and garnish with chopped parsley.
