Pork Chop and Sauerkraut Casserole

Directions

1. Melt a pat of butter in a large cast iron skillet over medium heat. Season the pork chops with salt and pepper. Once the butter is hot, add the chops and sear until lightly browned on both sides. Transfer the chops to a plate and set aside.
2. Add the diced onion, diced apple, and caraway seeds to the same skillet. Stir well and cook until the onions begin to soften, about 3-4 minutes. Remove the mixture to the plate with the pork.
3. Preheat your oven to 350°F. Arrange the sliced potatoes in concentric circles on the bottom of the skillet, overlapping slightly. Season them with a pinch of salt and pepper.
4. Spread half of the apple-onion mixture over the potatoes. Then layer the sauerkraut on top, followed by the remaining apple-onion mixture. Nestle the browned pork chops into the sauerkraut and pour the chicken broth evenly around the pan.
5. Cover the skillet tightly with aluminum foil. Bake for about 45 minutes, or until the potatoes are fork-tender and the pork is cooked through. Let rest a few minutes before serving.