Recipe courtesy of Gourmet Magazine

Caraway-Crusted Pork Chops

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  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.