Caraway-crusted Pork Chops


1 tablespoons caraway seeds
1/2 teaspoon black peppercorns
2 ( 3/4-inch thick) center-cut pork chops
2 teaspoons vegetable oil
1/4 cup cider vinegar
1/2 cup apple juice
1 teaspoon cold unsalted butter
Salt to taste

Finely grind caraway seeds and peppercorns 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 10-inch non-stick skillet over moderately high heat until hot but not smoking, then 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, until most of vinegar is evaporated, about 20 seconds. Add juice and simmer until reduced by half, about 3 minutes. Stir butter into sauce with salt to taste and pour over pork chops.