Candied Tomato Crusted Pork Chops with Spring Onion

Pan-fried pork chops, finished in the oven with reduced candied tomato & wine paste mixed with spring onion & bread crumbs.

Ingredients for 10 portions

0.1KgSpring onion
0.5KgNeapolitan sauce
0.025KgBrown sugar
0.15KgBread crumbs
0.1LitreWhite wine local
0.02KgBlack pepper
0.2KgOlive oil
1KgPotato wedges
0.3KgBar-be-que sauce
0.3KgTomato ketchup


  • 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