Heat oven to 450°F. Prepare vegetables: On large rimmed baking sheet, toss potatoes and onions with oil, thyme and 3/4 teaspoon each salt and pepper. Transfer half to second sheet and toss with caraway seeds. Arrange all potatoes cut sides down and roast both sheets, rotating positions of sheets halfway through, until golden brown and tender, 25 to 30 minutes. Set aside vegetables without caraway seeds (you can use these for the Creamy Corn Chowder); let cool slightly, then refrigerate if not using right away.

While vegetables are roasting, heat large skillet on medium. Season chops with 1/2 teaspoon each salt and pepper, add 1 tablespoon oil to skillet and cook chops until golden brown and just cooked through (140°F on instant-read thermometer), 7 to 9 minutes per side; transfer to plates.

Drain off and discard any fat in skillet and return to high heat. Add cider, mustard, and thyme and vigorously simmer until slightly thickened and glistening, 5 to 6 minutes. Remove from heat.

Toss caraway vegetables with sauerkraut and parsley and serve with pork chops and pan sauce.