4 bone-in pork chops (¾–1 inch thick)

1 tablespoon vegetable oil

Salt and black pepper, to taste

1 large onion, thinly sliced

1 apple, peeled and sliced

2 cups sauerkraut, drained (but not rinsed)

½ cup chicken broth or water

1 teaspoon caraway seeds (optional)

1 lb boneless, skinless chicken thighs or breasts, cut into chunks

1 tbsp olive oil

1 tbsp butter

1 small onion, diced

2 cloves garlic, minced

½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)

2½ cups chicken broth

1 cup heavy cream or half-and-half

8 oz wide egg noodles (uncooked)

Salt and black pepper, to taste

1 tsp dried thyme or Italian seasoning

Optional: chopped parsley and grated Parmesan for garnish