Tyrolean Butcher’s Platter (Tiroler Schlachtplatte)

Heat 2 tbsp. butter in a large pot over medium-high heat. Add bratwursts and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer bratwursts to a plate and set aside (wipe out pot if drippings have burned.) Return pot to medium-high heat and heat 2 tbsp. butter. Add onions and cook, stirring occasionally, until lightly browned, 6–8 minutes. Stir in sauerkraut, broth, wine, mustard seeds, juniper berries, bay leaves, and salt and pepper to taste. Bring to a boil, reduce heat to medium-low, and simmer, covered, for 30 minutes.

Increase heat to medium-high; nestle chops and loin in sauerkraut. Bring to a boil; reduce heat to medium-low and simmer, covered, for 30 minutes. Return bratwursts to pot and cook, covered, rearranging meat occasionally, until all meat is cooked through and just tender, 45–50 minutes.

Meanwhile, put potatoes into a medium pot and cover with salted water; bring to a boil over high heat. Reduce heat to medium-low and simmer until tender, about 8–10 minutes. Drain, leaving 2 tbsp. cooking liquid in pot. Add potatoes, remaining butter, 1 tsp. parsley, and salt and pepper to taste and gently toss to combine.

To serve: Remove pork loin from pot, transfer to a carving board, and carve into 1⁄4"-thick slices. Divide loin, bratwursts, blade chops, and potatoes between 6 plates. Drain sauerkraut and divide between plates. Garnish with remaining parsley and chives. Serve with mustard on the side.