For the pork: Coat boneless pork loin chops with a marinade of both grainy and normal mustard and dry vermouth; let stand for a couple hours; cook in a 85C oven until the interior temp is 65C.
For the sauce (inspired by something in the Niedergaren cookbook): reduce a mixture of good chicken stock and white wine by 2/3. Whisk in some hot mustard (Loewensenf) and a corn starch slurry. Add a bit of sour cream and salt and pepper to taste. Whisk in whatever liquid collects around the pork just before serving.
The sauerkraut was from the biokiste, I just heated it up.
As a side (and additional use for the sauce) we did mashed potatoes.