Caraway-Crusted Pork Chops – a delicious recipe with caraway seeds, black peppercorns, center, vegetable oil, cider vinegar, apple juice. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Finely grind caraway seeds and peppercorns in an electric coffee/spice grinder or with a mortar and pestle and spread on a plate.
2
Season chops with salt and dredge in spice mixture, coating completely.
3
Heat oil in a 10-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.
4
Transfer chops to a plate.
5
Add vinegar to skillet and deglaze over moderately high heat, scraping up brown bits, until most of vinegar is evaporated, about 20 seconds.
6
Add juice and simmer until reduced by half, about 3 minutes.
7
Stir butter into sauce with salt to taste and pour over pork chops.
171
kcal
Calories
11
g
Fat
4
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 tablespoon caraway seeds, 1/2 teaspoon black peppercorns, 2 (3/4-inch-thick) center-cut pork chops, 2 teaspoons vegetable oil, and more.
Yes, Caraway-Crusted Pork Chops falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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