Yummy pork chop! I’ve made this how I remember my mum doing it by first dusting the pork chop in cornflour then lightly pan frying both sides to seal in the juices and transferring it to the oven to bake on top of onions tomatoes and rice.

Preparation Time – 10  minutes
Cooking Time – 55 minutes

Serves – 2

Ingredients

3 pieces pork chop
3 tbsp cornflour
2 tbsp vegetable oil
3 ripe tomatoes, peeled, pureed
1 onion, diced
pinch of salt & pepper
pinch of sugar
1 cup steamed rice

Method

  1. Dip the pork chop into the cornflour, then fry using oil in non stick frypan both sides till pork is sealed. Adding in onion till caramelised and then stirring through tomatoes, add salt, pepper and a little sugar accordingly to your taste.
  2. Place contents of frypan on top of the rice. Bake in oven at 220 degrees C for 45 minutes.