Smoked Pork Chops with Caraway

By The Canadian Living Test Kitchen

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This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	348348 cal
pro	33 g33g pro
total fat	18 g18g total fat
sat. fat	8 g8g sat. fat
carb	14 g14g carb
fibre	2 g2g fibre
chol	111 mg111mg chol
sodium	354 mg354mg sodium
% RDI:	-
calcium	55 calcium
iron	1212 iron
vit A	55 vit A
vit C	1010 vit C
folate	99 folate

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.

Ingredients

2 tbsp butter 2 2tbsp tbspbutter
4 smoked bone-in pork loin centre chops , 1 inch (2.5 cm) thick (8 oz/250g each)4 4smoked bone-in pork loin centre chopbone-in pork loin centre chops, 1 inch (2.5 cm) thick (8 oz/250g each)
1 large red onion , thinly sliced1 1large red onionred onions or Spanish onion, thinly sliced
2/3 tsp caraway seeds , lightly crushed2/3 2/3tsp tspcaraway seeds, lightly crushed
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1/2 cup apple cider 1/2 1/2cup cupapple cider or apple juice
1/2 cup sodium-reduced chicken stock 1/2 1/2cup cupsodium-reduced chicken stock
2 tsp cider vinegar 2 2tsp tspcider vinegar

Preparation

In 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.

Additional information : Variation:
Seared Pork Chops with Caraway: Replace smoked pork chops with thick-cut (about 1 inch/2.5 cm) unseasoned pork chops. Follow recipe as directed, cooking chops in cider mixture until juices run clear when chops are pierced, about 6 minutes.

Remove chops from pan. Boil onion mixture for 6 minutes; stir in accumulated juices from chops on plate.

Mash together 1 tsp (5 mL) each all-purpose flour and butter; whisk into onion mixture and cook, whisking, for 1 minute or until thickened. Spoon over chops.

Source : Canadian Living Magazine: February 2008