Pork Escalopes in a Herb and Mustard Sauce

I have had this recipe for quite a while and have used Greek yogurt to make the sauce. However, cooking with Greek yogurt can be tricky because it will curdle if it gets too hot, so you do have to be careful. 
 

Pork Escalopes in a Herb and Mustard Sauce

 

Pork escalopes are sautéed for just 6 minutes and then covered with a creamy oregano and whole grain mustard sauce. Another dish that is super quick and delicious for summer.

 

Pork Escalopes in a Herb and Mustard Sauce
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 675g (1 lb 8 oz) baby potatoes, scrubbed (about 12)
  • 340g (12 oz) fresh runner beans/flat beans, thinly sliced diagonally OR
  • whole french beans/fine green beans
  • 1 tbsp olive oil
  • 450g (1 lb) pork tenderloin
  • 120ml (4 fl oz) each of chicken stock and cider (½ cup) OR
  • 240ml (8 fl oz) chicken stock (1 cup)
  • 2 tbsp wholegrain mustard
  • 150g (5 oz) crème frâiche (¾ cup)
  • 4 fresh oregano stems
  • 1 tsp lemon juice

  • You will also need a large sauté pan.


  1. Method
  2. Cut the pork into four pieces. One at a time, place a piece between cling film/plastic wrap and flatten it by carefully bashing with a rolling pin.

  3. Remove the leaves from the stems of oregano and chop.

  4. Now put the potatoes in a pan of boiling, salted water and simmer for 15 minutes, or until tender. Drain.

  5. Put the beans in another pan of boiling, salted water, or use a steamer, and cook until tender.

  6. Meanwhile, heat the oil in the sauté pan and add the pork. Over a medium heat, cook for 3 minutes until beginning to brown then turn and repeat on the other side. Remove from the pan, cover, and keep warm.

  7. Next add the stock to the pan along with the cider, if using, and the mustard. Stir to combine and let it bubble for about 5 minutes to reduce a little.

  8. Remove the pan from the heat, stir in the crème frâiche, oregano, and lemon juice. Return the pork to the pan, turn to coat with the sauce. Put the pan over a low heat for 2 minutes to warm everything through.

  9. Serve with the vegetables.

Updated: July 4, 2019

Sweet Mustard Pork

Sweet Mustard Pork

 

Succulent pork tenderloin marinaded in a sweet mustard sauce and then roasted.

 

Sweet Mustard Pork
Prepares: 4 servings
 
  • Preparation time: about 30 minutes
  • Marinading time: at least 30 minutes, overnight if possible
  • Cooking time: 10 minutes hob, 30 minutes oven

  • Ingredients
  • 450g (1 lb) pork fillet/tenderloin
  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • 4 tsp wholegrain mustard
  • 2 garlic cloves, crushed
  • salt and freshly ground black pepper


  • Vegetables to serve
  • roasted, diced potatoes and carrots
  • peas

  • You will also need 2 small roasting tins/pans.


  1. Method
  2. For the mustard pork
  3. Mix together the maple syrup, mustard, garlic, oil, and seasoning. Then pour into a shallow dish. Now add the pork and turn to coat in the marinade. Cover and refrigerate for at at least 30 minutes; overnight if possible.

  4. Preheat the oven to 200°C (400°F) (gas 6).

  5. Remove the pork from the fridge to bring it up to room temperature.

  6. Meanwhile prepare the vegetables. Parboil a few potatoes and carrots for 7 minutes. Drain and leave for a few minutes until cool enough to handle. Then chop, put in a bowl and toss with a little olive oil.

  7. The vegetables and pork are roasted at the same time. So tip the vegetables into a small roasting tin/pan along with the olive oil and roast for about 30 minutes until they start to brown and crisp.

  8. Transfer the pork to the second tin/pan and pour over the marinade. Cover with foil and roast in the oven for 15 minutes. Then remove the foil and continue cooking for a further 10 minutes, or until the pork is cooked through and the juices run clear when tested with a skewer.

  9. Slice the pork and pour over the sticky pan juices. Serve with the roasted vegetables and accompany with peas.

Updated: February 20, 2019

Prosciutto Wrapped Pork with Herby Vegetables

Prosciutto Wrapped Pork with Herby Vegetables

 

A special pork dish where tenderloin fillet is wrapped with prosciutto slices and roasted. It is served with a creamy wine sauce, asparagus tips and baby potatoes tossed in butter and herbs.

 

Prosciutto Wrapped Pork with Herby Vegetables
Prepares: 4 servings
 
  • Preparation time: 35 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • 6 prosciutto slices
  • 1 rosemary sprig
  • 450g (1 lb) pork fillet/tenderloin
  • olive oil
  • 675g (1 lb 8 oz) baby potatoes (about 12)
  • 450g (1 lb) asparagus (about 16 spears)
  • knob of butter
  • ½ tbsp fresh chives, finely chopped
  • ½ tbsp fresh parsley, finely chopped
  • ½ tbsp fresh mint, finely chopped
  • 90ml (3 fl oz) double cream/whipping or heavy cream (⅓ cup)
  • ½ lemon
  • 150ml (5 fl oz) dry white wine (⅔ cup)
  • You will also need a flameproof roasting pan


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6)

  3. Lay the prosciutto slices side by side, overlapping them slightly.

  4. Next, remove the leaves from the rosemary sprig and finely chop. Then sprinkle the chopped rosemary over the prosciutto and lay the pork on top. Wrap the prosciutto round the pork and put in the pan, seam-side down. Now brush all over with the olive oil to coat the prosciutto.

  5. Roast for 30 minutes.

  6. Meanwhile cut any of the larger potatoes in half to give an even overall size.

  7. Bring a pan of salted water to the boil and cook the potatoes for 15 minutes, until tender. Drain and leave for 1 minute for the steam to evaporate.

  8. Break off and discard the woody parts at the base of the asparagus stems by holding the stems and quickly bending them. The woody part will snap off.

  9. Steam the asparagus until just tender, about 5 minutes.

  10. Add the asparagus to the pan with the potatoes. Then add a knob of butter and the chopped herbs. Gently toss to coat. Season, cover and keep warm while preparing the sauce.

  11. Mix together the cream and the zest from the lemon and set to one side.

  12. When the pork is cooked, remove from the pan onto a warm plate and cover. Leave to rest for 5 minutes.

  13. Meanwhile, put the roasting pan on the hob over a medium-high heat, and stir the wine into the juices left in the pan. Let it bubble until it has reduced by half.

  14. Now, turn down the heat and add the cream. Let it bubble gently for 2 minutes. Then add a squeeze of lemon juice and season.

  15. To serve, thinly slice the pork and divide among four plates. Pour the sauce over the pork slices and serve with the vegetables.

Updated: June 25, 2019

Pork Goulash

Pork Goulash

 

A pork goulash that all the family can enjoy and only takes forty minutes. Strips of pork tenderloin seasoned with paprika and cooked with red peppers, tomatoes and onions.

 

4.0 from 1 reviews
Pork Goulash
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 1 tbsp olive oil
  • 1 onion, finely sliced
  • 450g (1 lb) pork tenderloin/fillet, cut into strips
  • 1 tbsp paprika
  • 1 tbsp flour
  • 2 tbsp tomato purée/paste
  • 2 x 400g tins chopped/diced tomatoes or 1 x 28 fl oz can
  • 2 red bell peppers, deseeded and cut into strips
  • salt and freshly ground black pepper
  • chopped coriander to garnish
  • 4 tbsp Greek yogurt

  • To serve
  • rice

  • You will also need a large sauté pan.


  1. Method
  2. Heat the oil in the pan and add the onions. Cook over a medium to low heat for about 10 minutes until golden, stirring them frequently.

  3. Add the pork strips and sauté for a further 5 minutes, turning to brown on all sides.

  4. Now stir in the paprika, flour and tomato purée/paste and cook for 1 minute.

  5. Then stir through the tomatoes, peppers, 2 tablespoons water, and season. Simmer for 5 minutes, stirring occasionally.

  6. Spoon the goulash amongst four warmed plates or bowls, and garnish each one with a little chopped coriander and a tablespoon of yogurt in the centre.

  7. Serve with rice.

Updated: October 26, 2018

Fillet of Pork with Apples and Mustard Sauce

Fillet of Pork with Apples and Mustard Sauce

 

This really tender cut of pork is quickly cooked in a creamy mustard sauce and the tartness of the apples are an ideal accompaniment to make this dish full of flavour.

 

Fillet of Pork with Apples and Mustard Sauce
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Cooking time: 25 minutes

  • Ingredients
  • 600g (1 lb 5 oz) pork tenderloin/fillet
  • 1 medium onion
  • 2 Cox’s apples/dessert apples
  • 2 tbsp flavourless oil
  • 1½ tsp flour
  • 180ml (6 fl oz) chicken stock (¾ cup)
  • 2 tbsp wholegrain mustard
  • 1½ tsp Dijon mustard
  • 3 tbsp double cream/whipping or heavy cream
  • 2 sprigs fresh thyme
  • salt and freshly ground black pepper

  • To serve
  • Serve with buttered, baby potatoes and purple sprouting broccoli/broccolini.

  • You will also need a large frying pan/skillet with a lid for this recipe.


  1. Method
  2. First, warm a plate in the oven.

  3. Then trim any fat from the pork and slice into 2.5cm (1 inch) slices.

  4. Peel and finely chop the onion.

  5. Next, quarter, core, and slice the apples (do not peel).

  6. Now heat the oil in a pan and then fry the pork slices over a medium–high heat for 2–3 minutes on each side until nicely browned. This will probably need to be done in two or more batches. Once the slices are brown, transfer them to the warmed plate and cover with foil.

  7. Add the onions to the pan, reduce the heat and then gently cook for about 5 minutes to soften.

  8. Stir in the flour until it soaks up all the juices in the pan and then gradually add the stock, stirring continuously, until the sauce is smooth.

  9. Next stir in the mustards and the cream. Add the apples, thyme and seasoning. Return the pork to the pan along with any juices. Stir everything together, cover the pan, and then gently cook for about 5 minutes until the sauce has slightly thickened.

Updated: September 22, 2018

Hawaiian Gammon

Hawaiian Gammon

 

These gammon steaks are topped with pineapple and cheese, and served with sautéed potatoes or home-made fries, and tomato halves.

 

Hawaiian Gammon
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • For the gammon
  • 4 gammon steaks
  • 4 pineapple rings
  • 170g (6 oz) mature Cheddar cheese, grated (1½ cups)
  • 3 spring onions/green onions, finely sliced (optional)
  • freshly grated black pepper
  • 4 parsley sprigs to garnish

  • For the vegetables
  • 4 large tomatoes
  • 3 tbsp butter
  • salt and freshly grated black pepper

  • For the sauté potatoes*
  • 800g (1 lb 12 oz) potatoes (5 medium)
  • 2½ tbsp olive oil
  • salt and freshly grated black pepper

  • * An alternative, if you have a double oven, is to make chunky french fries.


  1. Method
  2. For the sauté potatoes
  3. Wash and peel potatoes. Cut into even-sized pieces and put in a pan. Cover with cold water and add a good pinch of salt. Now cover the pan, bring the water to a boil and then simmer for 7 minutes. Drain and leave for a few minutes until they are cool enough to handle, then dice into 1 inch chunks.

  4. Heat the oil in a large frying pan/skillet. Season the potatoes and add to pan/skillet. Toss to coat with the oil and then fry over a medium heat, turning frequently, until browned, crisp, and cooked through, about 15 minutes.

  5. For the gammon
  6. Meanwhile, preheat the grill/broiler.

  7. Trim any rind off the gammon steaks and then grill/broil for 6–10 minutes, until the top is starting to brown. Turn the steaks and grill/broil on the other side for about 6 minutes. The gammon should now be slightly crispy.

  8. Remove the gammon from the grill/broiler pan and lay a piece of foil over the rack. Put the steaks back on the rack and now place 1 pineapple ring on each gammon steak. Mix together the cheese, onion (if using), and pepper. Top the pineapple with the cheese and place back under a hot grill/broiler until the cheese starts to melt and brown slightly, about 5 minutes.

  9. For the vegetables
  10. Cut the tomatoes in half, put a teaspoon of butter on each cut half and season. Place on the foil along with the covered gammon steaks and grill/broil for 5 minutes.

  11. To serve
  12. Garnish each gammon steak with a sprig of parsley.

Updated: August 19, 2018

Pork and Noodle Stir Fry

Pork and Noodle Stir Fry

 

Just 10 minutes to cook this tasty stir fry. Pork fillet cut into rounds, julienne carrots and green beans all in a sweet orange teriyaki sauce. This is so easy to prepare.

 

Pork and Noodle Stir Fry
Prepares: 4 servings
 
  • Preparation time: 30 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • 2 tbsp olive oil
  • 450g (1 lb) pork fillet/tenderloin
  • 1 garlic clove
  • 2 tsp fresh ginger, grated or ginger purée
  • 340g (12 oz) carrots (about 5 medium)
  • 225g (8 oz) frozen French beans/whole beans (1¼ cups)
  • 2 sheets medium egg noodles,140g (5 oz) (1¾ cups)
  • 1 tbsp cornflour/cornstarch
  • 2 tbsp soy sauce
  • 300ml (10 fl oz) orange juice (1¼ cups, or juice of 3 medium oranges)
  • 2 tbsp runny/liquid honey
  • 3 spring/green onions
  • 1 tbsp fresh coriander, chopped

  • You will also need a large frying pan/skillet or wok.


  1. Method
  2. Prepare everything first as this dish does not take long to cook.

  3. Slice the pork thinly into medallions. Peel and crush the garlic clove. Peel, wash, and cut the carrots into batons, 5cm (2 inch) lengths and 1.25cm (½ inch) thick. Cut the beans so they are about 5cm (2 inches) in length. Trim and thinly slice the onions.

  4. Now everything is prepared, you are ready to start cooking.

  5. Cook the noodles according to the directions on the packet and then drain.

  6. Meanwhile heat the oil in the pan over a moderate heat, then add the pork and fry on both sides for about 2 minutes until they start to brown.

  7. Add the garlic, ginger, carrots, and beans to the pan and fry for a further 4 minutes, stirring occasionally.

  8. While the vegetables are cooking, mix together the cornflour/cornstarch in 1 tablespoon water. Stir in the soy sauce, orange juice and honey.

  9. Once the vegetables have finished cooking, pour the sauce into the pan and stir until it starts to thicken, 1–2 minutes.

  10. Stir through the drained noodles and spring/green onions. Then sprinkle the coriander over the top and serve.

Updated: August 12, 2018

Gammon Steak with Roasted Baby Potatoes

Gammon Steak with Roasted Baby Potatoes

 

For that time when you need something quick and simple to prepare, this British favourite fits the bill. A gammon steak, topped with a soft poached egg, and roasted baby potatoes instead of fries, makes for a very enjoyable meal.

 

Gammon Steak with Roasted Baby Potatoes
Prepares: 4 servings
 
  • Preparation time: 15 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • 575g (1 lb 4 oz) baby potatoes (about 13)
  • 5 tbsp olive oil
  • 4 garlic cloves
  • salt and freshly ground black pepper
  • 4 gammon steaks
  • 4 eggs
  • 2 tbsp white wine vinegar


  1. Method
  2. Preheat the oven to 190°C (375°F) (gas 5)

  3. Wash the potatoes, cut into 1 inch pieces and place in a large bowl. Add 4 tablespoons of olive oil, garlic cloves, and seasoning. Toss together to coat the potatoes.

  4. Tip into a small roasting tin/pan and roast for 30 minutes until the potatoes are tender, turning a couple of times to make sure they brown evenly.

  5. Preheat the grill/broiler.

  6. Remove any rind from the gammon steaks, then brush with the remaining olive oil. Grill/broil for 3 minutes on each side until they are starting to brown and are crisping at the edges.

  7. While cooking the gammon, also cook the eggs. Pour some boiling water into a non-stick frying pan/skillet to a depth of 2.5–3.75cm (1–1½ inches). Gently heat the water so that it produces just a trace of tiny bubbles over the base of the pan. Next stir the white wine vinegar into the water, which will prevent the whites from spreading as they cook.

  8. Now, holding the cracked eggs as near as possible above the water, slip them gently into the water and cook for exactly 1 minute to let the eggs settle.

  9. Cook for a further 3 minutes, occasionally basting the top of the eggs with the water.

  10. Once the eggs are cooked, lift them out of the water with a flat slotted spoon, resting the spoon on a sheet of kitchen paper to absorb any water before slipping the egg off the spoon onto the top of a gammon steak.

  11. Serve with the roasted baby potatoes.

Updated: July 7, 2018

Spicy Pork Meatballs

Spicy Pork Meatballs

 

Meatballs are always a favourite and these spicy pork meatballs are cooked in a chilli tomato sauce.

 

Spicy Pork Meatballs
Prepares: 4 servings
 
  • Preparation time: about 30 minutes
  • Standing time: 30 minutes
  • Cooking time: 50–55 minutes

  • Ingredients
  • 450g (1 lb) minced/ground pork
  • 85g (3 oz) fresh white breadcrumbs (1¾ cups)
  • 1 egg, medium (U.K.)/large (N.A.), beaten
  • 1 lemon, zest only
  • 1 small onion, finely chopped
  • 4 cloves garlic, crushed
  • 1 tbsp fresh sage, chopped
  • 2 pinches crushed dried chillies
  • salt and freshly ground black pepper
  • 1 tbsp oil
  • 1 medium onion, chopped
  • 1 x 400g tin (or ½ × 796 ml can) chopped/diced tomatoes
  • 1 tbsp tomato purée/paste
  • 1tsp chicken bouillon, or 1 × organic stock cube, mixed in 300ml (10 fl oz) (⅔ cup) boiling water
  • 1 tsp sugar
  • 200g (7 oz) spaghetti
  • ½ a small Savoy cabbage, finely shredded (or other green leafed vegetable finely shredded*).

  • *Savoy cabbage in Canada can be very pale and so I prefer to use something like kale. The dark green colour works well with the spaghetti, although it does sound an unusual combination.

  • You will also need a large lidded frying pan/skillet.


  1. Method
  2. In a large bowl mix together the pork, breadcrumbs, beaten egg, lemon zest, finely chopped onion, half the garlic and half the sage, a pinch of the crushed chillies, and plenty of seasoning. Once everything is well mixed in, shape into 30 meatballs. Then refrigerate for 30 minutes to firm up.

  3. Heat half the oil in the frying pan/skillet and add the meatballs. Brown over a medium heat, shaking the pan occasionally to brown all sides. This may need to be done in two batches. Remove and set aside.

  4. Now add the remaining oil to the pan, reduce the heat, and add the chopped onions. Cook gently for 5 minutes until they have softened. Then add the remaining garlic and sage and cook for a further minute. Stir in the tomatoes, tomato purée/paste, stock, sugar, a pinch of crushed chillies, and season. Bring to the boil, then turn down to a simmer for 5–10 minutes until the sauce has reduced a little.

  5. Return the meatballs to the pan, then gently simmer, covered, for 30 minutes, turning them halfway through.

  6. Meanwhile, cook the spaghetti in plenty of salted, boiling water, adding the cabbage or other green vegetable for the last 4 minutes of cooking. Drain.

  7. Serve the spaghetti alongside the meatballs and sauce.

Updated: May 8, 2018

Pork in a Creamy Sauce with Fresh Vegetables

Pork in a Creamy Sauce with Fresh Vegetables

 

Pork cooked in a creamy soup and complemented by a selection of broccoli and cauliflower florets, with carrots for added colour. Using a soup is a great way to add flavour to a dish when you want a speedy supper.

 

Pork in a Creamy Sauce with Fresh Vegetables
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 25 minutes

  • Ingredients
  • 4 pork chops, OR
  • 450g (1 lb) pork fillet/tenderloin divided into 4 portions (slice across horizontally and then halve each piece)
  • 1 tbsp olive oil
  • ½ onion, sliced
  • 10 fl oz can creamy vegetable condensed soup (asparagus or broccoli work well)
  • 150g (5 fl oz) water (⅔ cup)
  • 2 carrots, sliced
  • ½ small cauliflower
  • ½ small broccoli crown

  • You will also need a large frying pan/skillet


  1. Method
  2. Heat the oil in the pan. Add the pork and onion, and sauté for 10 minutes over a medium-low heat, turning the pork half way through and turning the onions occasionally, until both are nicely browned. Remove from the pan and keep warm. Drain off any fat.

  3. Add the soup and water to the pan and stir until combined, scraping off any crusty bits that have stuck to the bottom of the pan as you stir. Bring to just under the boil and then return the pork to the pan. Reduce the heat to low, cover, and cook for 15 minutes until the meat is cooked through, stirring the soup occasionally.

  4. Meanwhile, break the cauliflower and broccoli into small florets and steam along with the carrots for 7–10 minutes, until just tender.

  5. Top the pork with the onion slices and serve along with the vegetables.

Updated: April 7, 2018

Pork Meatballs in a Sweet and Sour Sauce

Pork Meatballs in a Sweet and Sour Sauce

 

Garlic flavoured meatballs and green peppers and carrots sautéed with ginger are then cooked in this delicious sweet and sour sauce. Just serve with rice to complete the dish and enjoy.

 

Pork Meatballs in a Sweet and Sour Sauce
Prepares: 4 servings
 
  • Preparation time: 40 minutes
  • Cooking time: 25 minutes (hob)

  • Ingredients
  • For the meatballs
  • 450g (1 lb) minced/ground pork
  • 2 garlic cloves, crushed
  • 55g (2 oz) fresh breadcrumbs (1 cup)
  • salt and freshly ground black pepper
  • 1 tbsp oil


  • For the vegetables
  • 1 tbsp oil
  • 2 green peppers
  • 2 carrots
  • 2 garlic cloves
  • 2 tsp fresh grated ginger root

  • For the sauce
  • 1 orange
  • 4 tbsp soy sauce
  • 4 tbsp dry sherry
  • 2 tbsp white wine vinegar
  • 2 tbsp soft brown sugar
  • 2 tbsp tomato purée/paste
  • 1 tsp chilli powder
  • 2 tbsp cornflour/cornstarch
  • 150ml (5 fl oz) water (⅔ cup)
  • paprika to garnish


  • To serve
  • rice

  • You will so need a large sauté pan with lid.


  1. Method
  2. The meatballs, vegetables and sauce are best prepared before starting to cook the dish.

  3. For the meatballs
  4. Thoroughly mix the pork, garlic, breadcrumbs, and seasoning. Divide mixture to make 24 balls, putting them on a plate, and cover. Refrigerate to firm up a little while preparing the vegetables and making up the sauce.

  5. For the vegetables
  6. De-seed and slice the peppers, peel and slice the carrots on the diagonal, crush the garlic cloves, and peel and grate the ginger. Set to one side.

  7. For the sauce
  8. Squeeze the juice from the orange into a small bowl. Add the rest of the ingredients and whisk well to combine.

  9. To cook
  10. Heat 1 tablespoon of oil in the pan. Add the meatballs and brown over a medium heat for about 5 minutes. Shake the pan frequently so they brown all over. Remove from the pan and place in a single layer on a plate covered with kitchen paper so any fat can be absorbed.

  11. Next, pour the remaining oil in the pan and add the peppers and carrots. Sauté over a medium heat for 5 minutes to soften a little, stirring frequently. Then stir through the garlic and ginger, and cook for a another minute.

  12. Now pour in the sauce, stir and bring to the boil. Reduce the heat and return the meatballs to the pan. Cover and simmer for 15 minutes.

  13. Serve with rice and sprinkle with paprika to garnish.

Updated: April 4, 2018

Pork and Cheese Crumble

Pork and Cheese Crumble

 

Tasty pork, baked on a bed of tomatoes and onions, and topped with a crispy, cheesy crumble. This is a quick dish to prepare. Just serve with seasonal vegetables.

 

Pork and Cheese Crumble
Prepares: 4 servings
 
  • Preparation time: 15 minutes
  • Cooking time: 1 hour

  • Ingredients
  • 4 pork chops OR
  • 450g (1 lb) pork fillet/tenderloin
  • 2 tbsp butter
  • 2 small onions, thinly sliced
  • 2 x 400g tins or 1 x 28 fl oz can whole tomatoes
  • salt and freshly ground black pepper
  • 1 tsp sugar
  • 55g (2 oz) cheese, grated (½ cup)
  • 4 tbsp fresh breadcrumbs

  • You will also need an ovenproof dish with lid.


  1. Method
  2. Preheat oven to 180°C (350°F) (gas 4)

  3. Remove any bone and excess fat from chops. If using fillet/tenderloin, cut into four equal pieces by dividing into two, then slicing each piece in half horizontally to give four thinner pieces.

  4. Melt the butter in a frying pan/skillet over a medium heat, add the pork, and sauté for 2 minutes on each side until golden brown.

  5. Meanwhile, spread the onions over the bottom of the ovenproof dish. Cover with the tomatoes, season, and sprinkle over the sugar. Place the pork on top of the tomatoes.

  6. Toss the breadcrumbs and cheese together, then sprinkle over the meat.

  7. Cover and bake in the centre of the oven for 45 minutes. Remove the lid and continue to bake for a further 15 minutes to brown the top.

  8. Serve with seasonal vegetables.

Updated: April 4, 2018