Caraway-Crusted Pork Chops

Ingredients

• 1 cup apple juice 
• 4 tablespoons caraway seeds 
• 0.5 cup cider vinegar 
• 2 teaspoons kosher salt 
• 3 inch center-cut pork chops 
• 2 teaspoons butter unsalted cold
• 1 tablespoon vegetable oil 

Equipment

• frying pan
• mortar and pestle

Directions

1. 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.
2. 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.
3. Transfer chops to a plate.
4. Add vinegar to skillet and deglaze over moderately high heat, scraping up brown bits, until most of vinegar is evaporated.
5. 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.