About this recipe: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.
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
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Method Prep:15min › Cook:30min › Ready in:45min
Heat the oil in a wok over medium-high heat and evenly brown the pork chops. Set aside.
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.
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.