Filed Under: budget recipe, pork recipe

Caraway-Crusted Pork Strips with Carrot Fries

Although this dish takes a bit of time to prep, everyone will gobble it up quickly. Chicken can be substituted, but we love the caraway, pork and carrot combo. Serve with honey mustard for dipping.

April 30th, 2014

By LeeAnne Wright
This recipe originally appeared in the April 2014 issue.

"I like this recipe because it's a new way for our family to eat pork. The kids loved the carrot fries, which really surprised me!"
Sara B., mom of Kate, 9, Jack, 5, and Macy, 3, Brandon, Man.

Tip: We like Kikkoman Panko Bread Crumbs because they're very low in sodium.
Prep Time
20 minutes
Cook Time
20 minutes
  • 2 lb carrots, scrubbed (about 6 medium)
  • 3 tbsp canola oil, divided
  • 1 tsp ground cumin
  • 1-1/2 cups panko bread crumbs
  • 1–2 tbsp caraway seeds
  • 1 tbsp milk
  • 1 egg
  • 1-1/4 lb pork loin chops, cut into 1-cm-wide finger-size strips
  1. Preheat oven to 400ºF.

  2. Cut carrots in half and then halve lengthwise. With the flat sides down, 
cut into 1/2-centimetre wedge strips. Drizzle 1 tablespoon canola oil over 
carrots, sprinkle with cumin and toss until evenly coated. Spread the carrots on a well-greased, parchment-lined 
baking sheet. You may need 2 pans to avoid crowding. Bake in the oven for 
15 minutes or until tender and browned.

  3. Meanwhile, combine panko bread crumbs and caraway seeds in a sealable bag and set aside. In a large bowl, whisk milk and egg. Toss pork strips in egg mixture to coat well. Lift a handful of pork out, letting excess liquid drip off, transfer to bag of panko and seal bag. Shake to coat pork well. Transfer to a plate. Repeat with remaining pork.

  4. Heat 1 tablespoon canola oil in a large skillet over medium heat. Working in batches, fry pork strips until golden and crisp, about 3 minutes per side. Add remaining oil as needed. Tent cooked strips with foil to keep warm while cooking remaining batches.

Nutrients Per Serving

344 calories, 
14 g fat, 80 mg calcium, 180 mg sodium, 27 g carbohydrates, 5 g fibre, 25 g protein. Excellent source of vitamins A, 
B6, B12, E and K, thiamine, niacin, 
biotin, phosphorus, potassium and 
selenium; high source of fibre; source of vitamins C and D, calcium, iron, omega-3 and omega-6.

Caraway-Crusted Pork Strips with Carrot Fries
Photography by Jodi Pudge