1. Mix the caraway, salt and pepper and press the mixture onto both sides of the chops. 2. Dip in flour, then shake off the extra. 3. In a heavy frying pan, melt the butter over a high heat and brown the chops on both sides. 4. Transfer the meat to a plate and add the sliced sausage, onions, carrots, celery and gherkins. 5. Cook over a medium heat for 5 minutes, stirring constantly. 6. Return the chops to the pan and pour in the stock, which should come just to the top of the chops without covering them. 7. Arrange the potato slices evenly over the chopps, covering them completely, and scatter over the tomatoes. 8. Bring to a boil, reduce the heat to low and cover the skillet. 9. Simmer undisturbed for 45 minutes or until the potatoes and chops are cooked. 10. Serve directly from the pan. ---------------------------------------------------------------------------
Nutrition
Ingredients
