May - Riesling paired with Smoked Pork Chops with Sauerkraut and Green Apples

3 oz. pancetta or bacon, chopped
3 cloves garlic, chopped
1 medium onion, sliced
6 whole juniper berries, crushed with the back of a knife
4 whole peppercorns
1 teaspoon dried thyme
1 bay leaf
6 whole cloves
¾ teaspoon caraway seeds
1 750 ml. bottle Riesling
3 tablespoons apple cider vinegar
1 – 22oz. jar sauerkraut, rinsed with cold water and squeezed
¾ pound boneless pork loin chops, ¾ -inch thick
1 pound smoked chicken or pork sausage, halved crosswise
¾ pound Yellow Finn or other yellow-fleshed potatoes, quartered
1-1/2 cups sliced green apples

In a large stockpot, sauté pancetta in its own fat for 4 to 5 minutes. Add garlic and onions and continue sautéing for 5 to 6 minutes. Add juniper berries, peppercorns, thyme, bay leaf, cloves, caraway seeds, wine, and cider vinegar. Put sauerkraut into the pot and carefully place porkchops, sausage, and potatoes into the sauerkraut and liquid so that they’re well covered. Cover pot and simmer for 50 minutes. Add the apples and continue cooking for 4 to 5 minutes.
Divide meat, sauerkruat, and potatoes evenly onto plates or serve in large soup bowls.
Serves 4 to 6 as an entrée