Instructions

1. Pat pork chops dry and season both sides with 1/4 tsp salt and 1/8 tsp pepper.
2. In a 10-inch cast iron or ovenproof skillet over medium-high heat, melt butter. Add pork chops and cook 3-4 minutes per side until browned. Transfer to a plate.
3. Add onion, apple, caraway seeds and a pinch of salt to the skillet. Sauté 3-4 minutes until onions are translucent. Transfer onion-apple mixture to the plate with chops.
4. Layer potato slices evenly over the bottom of the hot skillet, overlapping in circles. Sprinkle with 1/4 tsp salt and 1/8 tsp pepper.
5. Top potatoes with half of the onion-apple mixture, spreading in an even layer.
6. Add an even layer of sauerkraut over onions, then top with remaining onion-apple mixture.
7. Nestle browned pork chops into the sauerkraut layer. Pour chicken broth evenly over top.
8. Cover skillet tightly with foil and transfer to preheated 350°F oven. Bake 45-60 minutes until pork chops are cooked through (145°F internal temperature) and potatoes are fork tender.
9. Remove skillet from oven and let rest 10 minutes before uncovering. Garnish with chopped parsley.
10. Leftovers can be refrigerated for up to 4 days. Reheat individual portions in the microwave until warmed through.

Nutrition

Calories: 568kcal