Pan-fried pork chops, finished in the oven with reduced candied tomato & wine paste mixed with spring onion & bread crumbs.
Ingredients for 10 portions
| Qty | Unit | Description |
|---|---|---|
| 2.5 | Kg | Porkchop |
| 0.1 | Kg | Spring onion |
| 0.5 | Kg | Neapolitan sauce |
| 0.025 | Kg | Brown sugar |
| 0.15 | Kg | Bread crumbs |
| 0.1 | Litre | White wine local |
| 0.02 | Kg | Salt |
| 0.02 | Kg | Black pepper |
| 0.2 | Kg | Olive oil |
| 1 | Kg | Potato wedges |
| 0.3 | Kg | Bar-be-que sauce |
| 0.3 | Kg | Tomato ketchup |
Method:
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- Pour Napolitano sauce and white wine into a pan & cook until it’s reduced to a thick paste
- Once cool, add chopped spring onions, sugar, bread crumbs, salt, pepper. Mix well and keep aside
- Heat olive oil and pan-fry the mildly seasoned (salt) pork chops until both sides are crisp.
- In a baking tray, place the pork chops one by one & apply the above-prepared paste mixture on top.
- Cook in the oven until the crust is formed
- Serve the chop with barbecue sauce, tomato ketchup and crisp fried potato wedges