Caraway-Crusted Pork Chops

  • Yield : 4 servings
  • Prep Time : 5m
  • Cook Time : 20m
  • Ready In : 25m
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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


Step 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.

Step 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.

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