Preheat your oven to 180°C (350°F). Heat 1 tablespoon of vegetable oil or clarified butter in a large ovenproof skillet over medium heat. Pat the smoked pork chops dry with a paper towel to promote even browning. Sear the chops for 2-3 minutes on each side until they develop a golden crust. Remove from the skillet and set aside.

In the same skillet, add the remaining oil and sauté the onion slices until softened and lightly caramelized, about 5 minutes. Stir in the minced garlic and cook for another minute, ensuring it doesn’t burn. This base will infuse the dish with rich flavour.

Deglaze the skillet with white wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half, approximately 3 minutes. This step enhances the depth of flavour in the sauce.

Add the beef or vegetable stock and sprinkle in the caraway seeds if using. Stir to combine, then layer the sauerkraut evenly over the onion and liquid mixture. Place the seared pork chops on top of the sauerkraut, ensuring they are slightly nestled into the mixture.

Arrange the quartered potatoes around the pork chops, tucking them slightly into the sauerkraut. Sprinkle a pinch of salt and black pepper over the potatoes. Cover the skillet tightly with a lid or aluminium foil to retain moisture during baking.

Transfer the skillet to the preheated oven and bake for 35-40 minutes, or until the potatoes are tender and the pork chops are heated through. Check occasionally to ensure the sauerkraut remains moist; add a splash of stock or water if needed.

Remove the skillet from the oven and let it rest, covered, for 5 minutes. This allows the flavours to meld and ensures the meat remains juicy. Taste the sauerkraut and potatoes, adjusting seasoning if necessary.

To serve, plate each smoked pork chop with a generous helping of sauerkraut and potatoes. Garnish with freshly chopped parsley for a vibrant touch. Serve alongside a dollop of mustard or horseradish for added zest. Pair with a glass of Riesling or a traditional German beer to complete the experience.