A simple sugar-free oven-baked Caramelised Pork Chop dish that can also be made with other pork cuts such as pork belly, spare ribs or scotch fillet.
By Martyna Candrick
I’d encourage you to find free-range pork chops or whichever cut you prefer and use organic stock because it tastes “fresher” – some regular brands have that burnt bottom of the pan aroma lingering around…Print
Martyna is a Polish-born Australian recipe developer and food blogger. Her creativity and passion for good food shines through in many of the delicious and easy to prepare meals which she cooks, styles and photographs for her blog, Wholesome Cook. Fresh cream-filled eclairs are her only weakness.