Pork Chops in Pepperoni Sauce

    45 min

    This pork chop dish will make your taste buds sing with delight. Pork chops are pan-seared, then simmered in a pepperoni and cashew nut sauce.

    17 people made this

    Serves: 2 

    • 1 tablespoon vegetable oil
    • 2 boneless pork chops
    • 2 cloves garlic, finely chopped
    • 1/2 onion, cut into chunks
    • 1/2 green pepper, chopped
    • 1 sprig fresh basil for garnish
    • 75ml chicken stock
    • 125ml white wine
    • 1 tablespoon tomato puree
    • 1 dash Worcestershire sauce
    • 1 pinch dried thyme
    • 1 pinch dried parsley
    • salt and pepper to taste
    • 115g chopped pepperoni
    • 1 tomato, chopped
    • 35g cashews

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat the oil in a wok over medium-high heat and evenly brown the pork chops. Set aside.
    2. Mix the garlic, onion and green pepper into the wok; cook until tender. Stir in the chicken stock, wine and tomato puree. Mix in Worcestershire sauce, thyme, parsley, salt and pepper. Cook until heated through, then stir in pepperoni.
    3. Return chops to wok. Cover wok and continue cooking 15 minutes over medium heat, until sauce has thickened and pork chops are cooked to desired doneness. Mix in the tomato and cashews; cook until heated through. Spoon sauce over chops and garnish with basil sprigs to serve.

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    Reviews in English (8)


    Makes a pork chop sing!  -  26 Apr 2014


    Dan, this recipe was not only delicious, but creative too. My boyfriend and I were both very pleased with this wonderful dish! I only changed the ingredients a tiny bit. I only had yellow peppers to use, instead of the green. Since I had no white wine handy, I had to use some vermouth. I also added a Tblsp. of sliced black olives because I wanted to use them up. They actually added a bit of extra color to the dish too. Before browning my chops, I seasoned them with premixed Italian spices. The end result was a delicious meal. I served this over a bed of tricolored pasta and sprinkled fresh minced parsley over the whole dish. Thanks for a wonderful recipe Dan!  -  04 Mar 2005  (Review from Allrecipes US | Canada)


    I thought this was quite good, but the texture wasn't especially to my liking. I think if I made it again I'd omit the cashews, and use canned chopped tomatoes to cut down on the prep time a bit. My husband really liked it though, and thinks the cashews should stay.  -  28 Mar 2006  (Review from Allrecipes US | Canada)