Marinated Pork Chops with Saffron Mustard Sauce & Roasted Hazelnuts

Preparation info
  • Serves


    • Difficulty


Appears in
Fool's Gold: A History of British Saffron

By Sam Bilton

Published 2022

  • About

A punchy sauce from Ancient Rome. I like to serve these pork chops with soft polenta. This is adapted from the recipe ‘Mustard Wine Sauce for Braised Meats’ in John EdwardsThe Roman Cookery of Apicius (1993).


  • ¼ tsp peppercorns
  • ¼ tsp celery seed
  • ¼ tsp


  1. In a large frying pan, toast the peppercorns, celery seed and caraway seed until fragrant. Convert to a fine powder in a spice grinder or with a pestle and mortar. Mix with the salt, chopped savory or thyme, sweet white wine and the cider vinegar. Pour this over the chops and leave in the fridge for at least four hours (or overnight if you prefer), turni