How to make it

  • Finely grind caraway seeds and peppercorns in spice grinder and spread on a plate.
  • Season chops with salt and dredge in spice mixture coating completely.
  • Heat oil in nonstick skillet over moderately high heat until hot but not smoking.
  • Sauté chops until golden brown and just cooked through about 5 minutes on each side.
  • Transfer chops to plate.
  • Add vinegar to skillet and deglaze over moderately high heat scraping up brown bits 20 seconds.
  • Add juice and simmer until reduced by half about 3 minutes.
  • Stir butter into sauce with salt then pour over pork chops.

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Reviews & Comments 1

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    " It was excellent "
    robertg ate it and said...
    This sounds great, will have to make very soon, thanks for sharing...........Bob
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