| Ingredients |
4 Pork chops, (3/4-inch-thick)
4 tbsp caraway seeds
2 tsp Butter, cold, unsalted
1 tbsp Vegetable oil, plus 1 teason more
1/2 cup cider vinegar
1/2 cup apple juice
2 tsp Salt
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| Preparation |
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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Per Serving: 268 Calories; 15 g Fat; 5 g Sat Fat; 81 mg Cholesterol; 1216 mg Sodium;
7 g Carb; 1 g Fiber; 26 g Protein. |
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