Pork Chops with Sauerkraut and Mustard Sauce

2 eggs, beatenSalt, pepper to taste4 pork chops, 1-inch thick, center-cut1 sleeve soda crackers, crushed3 tablespoons butter or margarine1 can (14.5 ounces) sauerkraut Mustard sauce3 tablespoons butter or margarine3 tablespoons all-purpose flour1 cup milk (see note)3 tablespoons yellow mustard

Put eggs in a shallow bowl; season eggs with salt and pepper. Put cracker crumbs in a separate shallow dish. Dip pork chops in egg, then in crackers, coating both sides with crumbs.Melt butter in skillet large enough to hold all chops. Brown each, 3 to 4 minutes each. Top with undrained sauerkraut. Cover and cook on low to medium heat about 20-25 minutes. The center of the chop should be slightly pink. In the meantime, for the sauce, melt butter in a small sauce pan over medium heat and whisk in flour, stirring and cooking until well blended. Pour in milk slowly while whisking, cooking and stirring until mixture begins to simmer and thicken. When it can coat the back of a spoon, turn off heat and blend in mustard.To serve, top each chop with sauce. Serve with mashed potatoes.Serves four.Cook's note: Chicken broth can be substituted for milk.