In a medium saucepan heat oil over medium heat. Add onion and garlic; cook about 4 minutes or until tender. Stir in ale. In a medium bowl stir together apple juice, cornstarch, the 3 tablespoons mustard, the caraway seeds, rosemary, and pepper; stir into onion-ale mixture. Cook and stir until thickened and bubbly. Cool for 10 minutes.
Meanwhile, in a large saucepan cook potatoes and carrots, covered, in a large amount of boiling lightly salted water about 10 minutes or until slightly tender but still firm. Drain; set aside.
Preheat oven to 350 degrees F. In a 3-quart rectangular baking dish layer pork chops, kielbasa, potato-carrot mixture, apples, and sauerkraut. Spoon apple juice-onion mixture evenly over sauerkraut. Cover tightly with foil.
Bake, covered, for 45 to 60 minutes or until potatoes are tender and center is hot. If desired, serve with additional mustard.