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