Pork chops caramelised with easy barbecue sauce:

  • 2 packets of marinated pork chops, Tou Hasapi


For the barbecue sauce:


  • 1 cup tomato ketchup, KANIA
  • 2 tbsp mustard, WINAROM
  • 2 tbsp soy sauce, Vitasia
  • 1 tbsp brown sugar, Belbake





  • Coleslaw with apple (see recipe below)
  • Corn boiled with margarine and spices (see recipe below)




For the pork chops:


  1. Preheat the oven to 160 C°.
  2. Line a baking tray with aluminium foil, wrap the pork chops into greaseproof paper and aluminium foil.
  3. Cook for 2 hours.
  4. While they are in the oven, prepare the barbecue sauce.
  5. When the chops have cooked and softened, remove the excess liquids and place on a serving dish. Brush them with a little barbecue sauce.
  6. Fry in a pan for 2-3 minutes, until their surface is caramelised.
  7. Brush again with the barbecue sauce and serve.

For the barbecue sauce:

  1. Put all the ingredients in a saucepan and leave to simmer for 15 minutes, or until the sauce is bound.


Apple coleslaw:

For 4 portions


  • 400 gr white cabbage, sliced very thinly
  • 1 small onion, in thin vertical slices
  • 1 small carrot, grated
  • 1 green apple, either thinly sliced or diced into small cubes
  • 1 celery stalk, either thinly sliced or diced into small cubes
  • 200 gr Mayonnaise
  • 2-3 tbsp vinegar, Pason
  • Salt, Kypari
  • Pepper, KANIA



  1. Put the chopped vegetables and the apple into a large bowl.
  2. Add the mayonnaise, vinegar,
    salt and pepper, and
  3. Combine well.

Corn with margarine and spices:


  • 4 corn cobs, chopped into 2 or 3 pieces


For the spread:

  • Margarine, Vita D’or
  • Mixed spices, Deluxe
  • Salt, Kypari




  1. Clean the corn cobs, removing the leaves and silk.
  1. Bring water to the boil in a saucepan.
  2. Add the corn and leave to boil for around 3 minutes.
  3. Remove from the heat and leave the corn cobs to stand covered for a further 5 minutes.
  4. Drain the corn, and brush with the margarine.
  5. Sprinkle with the salt and spices.