Caraway-Crusted Pork Chops
- 4 tablespoons caraway seeds
- 2 teaspoons kosher salt
- 4 (3/4-inch-thick) center-cut pork chops
- 1 tablespoon plus 1 teaspoon vegetable oil
- 1/2 cup cider vinegar
- 1 cup apple juice
- 2 teaspoons cold unsalted butter
Finely grind caraway seeds and salt in an electric coffee/spice grinder or with a mortar and pestle and spread on a plate. Season chops with salt and dredge in spice mixture, coating completely.
Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute chops until golden brown and just cooked through, about 5 minutes on each side. Transfer chops to a plate. Add vinegar to skillet and deglaze over moderately high heat, scraping up brown bits, until most of vinegar is evaporated. Add juice and simmer until reduced by 1/2, about 3 to 5 minutes. Stir butter into sauce with salt, to taste, and pour over pork chops.
Recipe courtesy of Gourmet Magazine
Recipe courtesy of Food Network Kitchen
Recipe courtesy of Rachael Ray
Recipe courtesy of Michael Chiarello