Atkins; Barbeque & Grilling; Camping; Main Dish; Pork
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
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. ______________________________________________________________________ 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.