Dan's Pork in Tangy Pepperoni and Cashew Sauce

Dan's Pork in Tangy Pepperoni and Cashew Sauce

7
DANNII 0

"This sauce was an experiment that turned out amazingly delicious...and I thought I'd use it for my debut at allrecipes.com! I suggest you use a wok for this recipe."

Ingredients 45 m {{adjustedServings}} servings 730 cals

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Nutrition

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  • Calories:
  • 730 kcal
  • 36%
  • Fat:
  • 52.4 g
  • 81%
  • Carbs:
  • 17.4g
  • 6%
  • Protein:
  • 37.2 g
  • 74%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 1197 mg
  • 48%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  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, and cook until tender. Stir in the chicken broth, wine, and tomato paste. 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, and cook until heated through. Scoop sauce over chops and garnish with basil sprigs to serve.
Tips & Tricks
Burgundy Pork Tenderloin

An easy but elegant pork roast cooked in a rich red wine sauce.

How to Make Pulled Pork

Make this succulent barbequed pork dish in your oven.

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Reviews 7

  1. 9 Ratings

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MAPLESUGAR
3/28/2006

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.

ElvisInFlorida
3/4/2005

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!

KBSMITH57
9/9/2010

Wonderfully different! Cannot wait to surprise someone with this recipe!