Country Pork & Sauerkraut

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Tender pork with tangy sauerkraut and delicious roasted potatoes.

Country Pork & Sauerkraut from The Foodie Army Wife

To begin, pat 2 lbs of country style boneless pork ribs dry with paper towels. Salt and pepper the pork.

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In a Dutch oven, heat 2 tablespoons over medium high heat until fairly hot. Place a few of the ribs in the pot and sear until golden brown on each side. Repeat with all of the ribs, placing the browned ones on a dish when they are done.

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Meanwhile peel and cut 5 or 6 russet potatoes into large chunks.

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When all of the pork ribs are browned, turn off the heat, and pour a cup of white wine into the Dutch oven to deglaze it.

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With a wooden spoon, loosen the bits of lovely flavor.

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Place the pork back into the Dutch oven.

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Place the potatoes on top.

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Pour in 2 cups of chicken broth, and then spread 28 ounces of sauerkraut over the top.

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Sprinkle on a tablespoon of caraway seeds. Cover and bake for 2 1/2 hours at 325 degrees.

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After it has baked, you have a heavenly smelling pot of wonderfulness here!

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Transfer it to a serving platter and enjoy!

Country Pork & Sauerkraut from The Foodie Army Wife

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