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1.
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First, bread the pork chops.
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Set up a breading line with the mustard in one shallow bowl, then the breadcrumbs in another shallow bowl and then a board to set the finished breaded pork chops onto.
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Put each pork chop through the breading procedure by first coating them in the mustard, then in the breadcrumbs, and then setting them on the board.
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2.
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Let the pork chops sit to let the breading set for 10 minutes.
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While they sit, get a big sturdy cast iron skillet on the stove and fill it with about an inch of vegetable or canola oil.
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Get the oil nice and hot over medium high heat.
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3.
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Once the oil is hot, pan fry the pork chops in batches of 2 or 3 so the pan isnt crowded.
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Cook them for about 4-5 minutes on the first side, then gently flip them to cook another 4 minutes on the other side.
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Remove them to a board lined with paper towels and tent them with foil to keep them hot while you cook the next batches.
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4.
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When all the pork chops are done and tented, pour the sauerkraut and beans into the hot skillet, then add the salt and white wine.
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Let the mixture cook for 10 minutes to get tender, stirring occasionally.
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5.
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To serve, just scoop a nice portion of the sauerkraut and make a little bed out of it on a plate.
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Then place a pork chop on top and serve!
