Instructions: Season the pork chops with about half the caraway seeds, salt, and pepper, and coat lightly with flour. Heat the butter in a large heavy skillet and brown the pork chops on both sides. Remove the chops from the skillet and add the gherkins, celery, carrot, onion, knockwurst, and remaining caraway seeds. Return the chops to the skillet and add the beef broth. Cover the chops with a layer of potatoes and top with the tomatoes. Simmer tightly covered over low heat until the meat is tender, 30 to 45 minutes.

Serves 4 to 6.

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