Baked Pork Chop
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.
3 pieces pork chop
3 tbsp cornflour
2 tbsp vegetable oil
3 ripe tomatoes (peeled, puree)
1 onion (diced)
salt & pepper
sugar
1 cup rice (steamed)
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.
Place contents of frypan on top of the rice. Bake in oven at 250 degrees C for 45 minutes.
