The combination of caraway seeds, onion and apple gives this dish a unique and wonderful flavour and texture. Smoked pork chops are fully cooked so only require heating.
- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2008
- 2 tablespoons butter
- 4 bone-in pork loin centre chops 1 inch (2.5 cm) thick (8 oz/250g each)
- 1 red onion thinly sliced
- 1 Spanish onion thinly sliced
- 2/3 teaspoons caraway seeds lightly crushed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup apple cider
- 1/2 cup apple juice
- 1/2 cup sodium-reduced chicken stock
- 2 teaspoons cider vinegar
MethodIn large heavy skillet, melt half of the butter over medium-high heat; brown chops, turning once, about 6 minutes. Transfer to plate.
Melt remaining butter in same skillet over medium heat; fry onion, caraway seeds, salt and pepper until softened, about 8 minutes.
Stir in apple cider, stock and vinegar; bring to boil, scraping up brown bits. Return chops and any juices to skillet; cover and simmer, stirring occasionally, for 6 minutes or until chops are heated through. Transfer chops to plates.
Boil onion mixture until liquid is reduced by half, about 3 minutes. Spoon over chops.
Nutritional facts Per serving: about
- Sodium 354 mg
- Protein 33 g
- Calories 348.0
- Total fat 18 g
- Cholesterol 111 mg
- Saturated fat 8 g
- Total carbohydrate 14 g
- Iron 12.0
- Folate 9.0
- Calcium 5.0
- Vitamin A 5.0
- Vitamin C 10.0