Epic Choucroute au Porc et Saucisson

You have got to use fresh sauerkraut for this dish! Canned is just too sulfurous. Use really good baked beans like B&M or Bush Beans. To really make this epic, you can add hunks of un-smoked bacon (or bulk bacon cut in chunks) and/or other sausages. Serve with simple boiled potatoes and lots of strong mustard, like Dijon or a hearty German seeded mustard.
2 extra thick pork chops (I like on the bone)
1 lb kielbasa (local if you can find it), cut into 1-2 inch pieces
1 14-oz can really good baked beans
1 lb bag fresh sauerkraut, drained
½ cup dry white wine

Preheat oven to 375F. Brown pork chops lightly on both sides in a skillet with a bit of canola oil. Meanwhile, lay sauerkraut in a 13x9 casserole, pulling the sauerkraut into the center by an inch or so with a fork. Lay the baked beans in a ring around the kraut. Place the two chops on top of the kraut and scatter the kielbasa around the chops. If you have one, insert a digital thermometer into one of the chops. Bake the choucroute for about a half hour – until the internal temperature of the chop is 140F. Remove choucroute from oven and allow to rest at least 10 minutes, covered. Serves 4.