Recipe courtesy of Gourmet Magazine
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25 min
5 min
20 min
4 servings



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.

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