Dan's Pork in Tangy Pepperoni and Cashew Sauce

Dan's Pork in Tangy Pepperoni and Cashew Sauce

7 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
DANNII
Recipe by  DANNII

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 servings

ADVERTISEMENT

Directions

  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.

Share It

Reviews (7)

Rate This Recipe
MAPLESUGAR
4

MAPLESUGAR

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
4

ElvisInFlorida

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
3

KBSMITH57

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

More Reviews

Similar Recipes

Mushroom Sauce Baked Pork Chops
(316)

Mushroom Sauce Baked Pork Chops

Pork Chops with Sour Cream and Mushroom Sauce
(109)

Pork Chops with Sour Cream and Mushroom Sauce

Pork Chops with Tangy Honey Sauce
(28)

Pork Chops with Tangy Honey Sauce

Pork Cutlets with Cranberry Wine Sauce
(13)

Pork Cutlets with Cranberry Wine Sauce

Pork Chops with a Riesling Peach Sauce
(12)

Pork Chops with a Riesling Peach Sauce

Mary's Pork Chops
(6)

Mary's Pork Chops

Nutrition

Amount Per Serving (2 total)

  • Calories
  • 730 cal
  • 36%
  • Fat
  • 52.4 g
  • 81%
  • Carbs
  • 17.4 g
  • 6%
  • Protein
  • 37.2 g
  • 74%
  • Cholesterol
  • 111 mg
  • 37%
  • Sodium
  • 1391 mg
  • 56%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Pork Chops with Apple Sauce and Onions

>

next recipe:

Mushroom Sauce Baked Pork Chops