Pork and Fennel Choucroute with Walnut Mustard

Ingredients

• 1/2 cup walnuts
• 1/2 cup whole-grain mustard
• 3 garlic cloves, crushed
• 1 teaspoon caraway seeds
• One 3-pound rack baby back ribs, cut into 2 equal pieces
• 5 tablespoons extra-virgin olive oil
• Kosher salt and pepper
• 1 tablespoon unsalted butter
• 1 cup low-sodium chicken broth
• 1/2 cup Pinot Gris or other dry white wine
• 1 small Savoy cabbage (12 ounces), quartered
• 2 medium fennel bulbs, trimmed, tough outer layer discarded and quartered lengthwise

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