2 bone-in pork chops about 1/2 inch thick (4 oz each)
1/2 tsp kosher salt divided
1/4 tsp black pepper divided
1 tbsp unsalted butter
1 medium yellow onion diced (about 1 cup)
1 large Granny Smith apple peeled, cored and diced (about 1 1/2 cups)
1/2 tsp caraway seeds
2 medium russet potatoes about 1 lb, peeled and sliced into 1/4 inch rounds
1 1/2 cups refrigerated sauerkraut drained and rinsed
3/4 cup low-sodium chicken broth
Fresh parsley chopped, for garnish
Instructions
Pat pork chops dry and season both sides with 1/4 tsp salt and 1/8 tsp pepper.
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.
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.
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.
Top potatoes with half of the onion-apple mixture, spreading in an even layer.
Add an even layer of sauerkraut over onions, then top with remaining onion-apple mixture.
Nestle browned pork chops into the sauerkraut layer. Pour chicken broth evenly over top.
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.
Remove skillet from oven and let rest 10 minutes before uncovering. Garnish with chopped parsley.
Leftovers can be refrigerated for up to 4 days. Reheat individual portions in the microwave until warmed through.
