Pre-heat the oven to 350. Heat the olive oil in a very large dutch oven over medium high heat. Get the slab bacon in and let it start to cook and render out. Then get the pork chops in to cook with the bacon in the bacon fat for about 2 minutes. Add the potatoes and onion and stir them into the bacon fat as well for a minute.

While that all cooks, make a sachet of the herbs and peppercorns. Lay out a square of cheesecloth and stack the bay leaves, rosemary sprigs, thyme sprigs and peppercorns on it. Then roll it up tight into a bundle and tie it with kitchen twine.

Get the sauerkraut into the pot along with the sachet you just made and give it a gentle stir. Then pour in the chicken stock, riesling and apple cider. Cover the dutch oven its lid and get it into the oven for 2 hours. Check on it periodically to make sure nothing is scorching and there is still liquid in it.

About 30 minutes before the mixture in the oven is done, get a large rondeau pan on the stove filled halfway with water and bring it to a boil. Boil the bratwurst and knockwurst for 20 minutes. Drain the water out of the pan and sear the sausages to get some color on them for about a minute or two.

Take the dutch oven out and uncover it. Remove the sachet and discard it. Remove the pork chops and put them on a big platter along with the sausages. Heap the rest of the sauerkraut mixture into a large serving bowl and serve everything family style. Enjoy!