German Caraway Pork Chop Skillet with Sauerkraut

Found https://tasteerecipe.com/2017/10/15/this-old-fashioned-german-casserole-recipe-will-put-all-others-to-shame/2/

Ingredients
1 pat of Land O’ Lakes  butter
sea salt and freshly ground black pepper
2 pork chops, preferably bone-in
1 medium white onion, diced
1 large Granny Smith apple, cored and diced
1/2 teaspoon caraway seeds
2 large Russet potatoes, peeled and sliced into 1/4-in discs
about 1-1/2 cups sauerkraut
3/4 cup chicken broth

Instructions:
In a large cast iron skillet, heat a pat of butter. Season the pork with salt and pepper. Add the pork to the hot pan and lightly brown on both sides. Remove the pork and set aside on a plate.
Add the onion, apple, and caraway seeds to the skillet. Stir well and cook until the onions begin to soften. Place on the plate with the pork.
Preheat the oven to 350 degrees. Layer the potato slices on the bottom of the skillet in concentric circles. Season them with salt and pepper. Top with half on the apple-onion mixture. Then top with the sauerkraut and the remaining apple-onion mixture. Nestle the chops into the kraut and pour in the chicken broth.
Cover tightly with foil and bake until you can pierce the potatoes with a fork and the pork is cooked through, about 45 minutes.