First, bread the pork chops. Set up a breading line with the mustard in a bowl first, then a bowl of the breadcrumbs, and then a board to set the finished breaded pork chops. Put each pork chop through the breading procedure by first coating them in the mustard, then the breadcrumbs, and then setting them on the board.

Let the pork chops sit to let the breading set for 10 minutes. 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. Get the oil nice and hot over medium high heat.

Once the oil is hot, pan fry the pork chops in batches of 2 or 3 so that the pan isn't over crowded. Cook them for about 4-5 minutes on the first side, then gently flip them to cook another 4 minutes on the other side. Remove them to a board lined with paper towels and tent them with foil to keep them hot while you cook the next batches.

When all of the pork chops are done and tented, pour the sauerkraut and beans in to the hot skillet, then add the salt and white wine. Let the mixture cook for 10 minutes to get tender, stirring occasionally. To serve, just scoop a nice portion of the sauerkraut mixture onto a plate and make a little bed out of it. Then just place a pork chop on top and serve!