• Step 1

  Preheat oven to 450 degrees. Season pork chops with salt and pepper. Drizzle with basting oil; rub to coat. Set aside. Cut each apple quarter into 1-inch pieces. Add to bowl with ground caraway seeds; toss to coat. Set aside.

• Step 2

  Heat olive oil in 12-inch cast-iron skillet on HIGH, until oil faintly smokes. Add pork chops; cook, 2 min, until browned. Reduce heat to MED-HIGH. Turn pork chops; cook, 2 min, until browned. Remove from skillet.

• Step 3

  Reduce heat to MED; add apples to skillet. Season with salt and pepper. Cook, 2 min, stirring to loosen any bits from bottom of skillet. Add sauerkraut and wine; cook, stirring occasionally, about 10 min. Remove from heat.

• Step 4

  Top sauerkraut in skillet with chops. Top each chop evenly with basting oil and butter; spread to coat. Place skillet in oven; bake 15 min, until internal temp reaches 145 degrees (check by inserting thermometer halfway into thickest part of chops). Remove from oven; let rest 5 min until internal temp reaches 150 degrees.

• Step 5

  Warm gravy and truffle spread in small saucepan; serve over chops.

• Allow pork to sit at room temp for 45 min after seasoning. • Use mortar and pestle to grind caraway seeds or the heal of a chef's knife to chop the seeds.

Note: When servings & ingredients are modified, nutrition & directions may vary.