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.


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.


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


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.


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


Place the pork back into the Dutch oven.


Place the potatoes on top.


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


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


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


Transfer it to a serving platter and enjoy!

Country Pork & Sauerkraut from The Foodie Army Wife


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