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.