1 tbsp. caraway seeds
6 center cut pork chops
1/2 c. flour
1/2 lb. knockwurst, sliced into 1/4-inch rounds
1 c. chopped onion
1/2 c. chopped celery
3 sm. sweet gherkins, chopped fine
4 lg. potatoes, peeled and sliced into 1/8-inch rounds
2 c. tomatoes, drained and chopped
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. lard
1/2 c. chopped carrots
1 c. chicken stock

Combine caraway seeds, salt and pepper and press mixture firmly into both sides of chops. Dip chops in flour, shaking off excess.

In heavy skillet, melt lard. Brown chops about 5 minutes on each side. Transfer chops to plate (using tongs, not fork). Add knockwurst, onions, carrots, celery, gherkins to skillet. Cook over moderate heat about 5 minutes, stirring occasionally. Return chops to skillet and pour in stock.

Arrange potato slices over chops, covering them completely. Sprinkle tomatoes over potatoes. Bring to a boil over high heat, then lower heat and cover skillet.

Simmer undisturbed for 45 minutes, or until potatoes and chops can be pierced by tip of sharp knife.