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Ingredients
- 1 Tbsp. caraway seeds
- 1/2 tsp black peppercorns
- 2 x ( 3/4 inch thick) center-cut pork chops
- 2 tsp vegetable oil
- 1/4 c. cider vinegar
- 1/2 c. apple juice
- 1 tsp cool unsalted butter Salt to taste
Directions
- Finely grind caraway seeds and peppercorns in an electric coffee/spice grinder or possibly with a mortar and pestle and spread on a plate. Season chops with salt and dredge in spice mix, coating completely.
- Heat oil in 10 inch non-stick skillet over moderately high heat till warm but not smoking, then saute/fry chops till golden and just cooked through, about 5 min on each side. Transfer chops to plate. Add in vinegar to skillet and deglaze over moderately high heat, scraping up brown bits, till most of vinegar is evaporated, about 20 seconds. Add in juice and simmer till reduced by half, about 3 min. Stir butter into sauce with salt to taste and pour over pork chops.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 203g | |
| Calories 197 | |
| Calories from Fat 112 | 57% |
| Total Fat 12.73g | 16% |
| Saturated Fat 2.34g | 9% |
| Trans Fat 0.23g | |
| Cholesterol 7mg | 2% |
| Sodium 36mg | 2% |
| Potassium 273mg | 8% |
| Total Carbs 18.59g | 5% |
| Dietary Fiber 3.1g | 10% |
| Sugars 12.22g | 8% |
| Protein 1.59g | 3% |
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