Sausages, Smoked Pork, and Apples with Sauerkraut

INGREDIENTS:
(6) Bratwursts or other similarly seasoned fresh link sausages
(2) Cups (16 fl oz) dry white wine
(3) Tablespoons whole-grain Dijon mustard
(6) Boneless center-cut pork chops about 1 lb. total weight and 1/2 inch thick
Salt and freshly ground pepper
(1) Yellow onion, sliced crosswise about 1/4 inch thick
(1) Tart apple, cored and sliced crosswise about 1/4 inch thick
(2) Cups drained fresh sauerkraut
(1) Teaspoon caraway seeds
Makes 6 servings.

STEPS:
Prepare grill planks as in instructions. In a large, deep frying pan over medium heat, combine the sausages and wine, bring to a simmer, and cook, turning occasionally, until nearly cooked through, about 5 minutes. Remove the sausages from the pan and reserve. Raise the heat to high, bring the wine to a boil, then simmer until reduced by about one-third, about 5 minutes. Stir in the mustard and remove from the heat. Reserve the sauce in the pan. Season the pork chops with salt and pepper. Prepare a charcoal or gas grill. Place the sausages and pork chops on the planks, turning once or twice, until the sausages are no longer pink and the pork chops are barely pink at the center, 6 to 9 minutes total or until done to your liking. Brush the onion and apple slices with about 2 tablespoons of the wine sauce. Place them at the edges of the planks and cook, turning once or twice, until softened and lightly charred, about 5 minutes total. Stir the sauerkraut, caraway seeds, and 1/2 teaspoon pepper into the wine sauce in the frying pan. Cut the grilled onion and apple slices into chunks and stir them into the sauerkraut. Add the sausages and pork chops, pushing them into the sauerkraut. Simmer on the stove top over medium-low heat until heated through, 5 to 7 minutes. Serve directly from the pan, or spoon onto a platter for serving.