• sandrabrandalise


COOKBOOK: Cooking class BASICS - Women’s Weekly Cookbooks

Pork is not my favourite meat but these chops along with the sauce was delicious. They didnt take long to make and in no time the sauces were ready to serve. There are two sauce/gravies to select from and either one was delicious!

Let’s talk about caraway seeds! Probably not everyone’s favourite seeds as they can have a very strong taste, but they are full of vitamins and minerals. They’re loaded with magnesium, copper, iron and calcium. Did you know that they can reduce chronic inflammation? They are very powerful to eliminate gas and prevent gut bad bacteria from forming.

I did like the taste of this sauce very much and the distinct flavour of the seeds was not overwhelming and quite delicious in the sauce.

Hope you enjoy


Serves 4

4 butterfly pork steaks or chops (620g)

Olive oil Salt & pepper


1 tablespoon olive oil

2 tablespoons of caraway seeds

2 tablespoons of cornflour

4-6 tablespoons of water

250ml chicken stock

1 tablespoon tomato paste

4 tablespoons balsamic vinegar

1 tablespoon brown sugar


2 tablespoons of cornflour

4-6 tablespoons water

1 tablespoon olive oil

2 tablespoons chives, chopped

2 tablespoons of cranberry sauce in jar

250g chicken stock


Heat some olive oil in your frying pan, add the pork, sprinkle with salt and pepper. Fry the pork for 2-3mins on one side snd then a further 2mins on other side. Chops can be a little thicker and will take a little longer to fry on each side. Fry for approx 4-5mins on one side and another 4mins on the other side. Turn them to the side and brown the fat side of the steak or chop.

SAUCE 1 : Caraway

In a pan add the olive oil and caraway seeds and stir to combine. Mix the cornflour with water, mix until smooth. Add the stock in with the caraway seeds and bring to simmer, add the cornflour mixture, brown sugar, tomato paste and balsamic vinegar and keep whisking for a minute, remove from heat and place it in a serving cup.

SAUCE 2: Cranberry

Mix the cornflour and water until smooth. Fry the chives in olive oil for a few seconds, add stock and cranberry sauce, whisk and bring to simmer. Add cornflour mixture and whisk for a minute. Remove from heat and place it in a serving cup.

Serve over chops or steak, serve immediately.

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