Sweet balsamic pork with caraway slaw

First, take a look at the pork steaks. If they are thick, bash them with the base of a saucepan or a rolling pin to make them thinner, as you want them to cook quite quickly to stop the sweet glaze from burning.

Mix the ketchup, vinegar, honey and garlic in a shallow dish, then add the steaks and turn them until well coated. Cook now, or set aside to marinate in the fridge for up to 24 hours.

Heat a griddle pan and cook the steaks for about 3-4 mins each side.

Mix all the ingredients for the slaw with some seasoning. Serve the pork and slaw with a baked potato.