Dan's Pork in Tangy Pepperoni and Cashew Sauce

SUBMITTED 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."

PREP TIME	15 Min
COOK TIME	30 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 2 servings

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INGREDIENTS

1 tablespoon vegetable oil
2 boneless pork chops
2 cloves garlic, minced
1/2 onion, cut into chunks
1/2 green bell pepper, chopped
1 sprig fresh basil for garnish
1/3 cup chicken broth
1/2 cup white wine
1 tablespoon tomato paste
1 dash Worcestershire sauce
1 pinch dried thyme
1 pinch dried parsley
salt and pepper to taste
1/2 cup chopped pepperoni
1 tomato, chopped
1/3 cup cashews

READ REVIEWS (4)

DIRECTIONS

Heat the oil in a wok over medium-high heat, and evenly brown the pork chops. Set aside.
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.
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.

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REVIEWS

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Reviewed on Mar. 4, 2005 by SanAntonioElvis

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!

2 users found this review helpful

Reviewed on Mar. 28, 2006 by 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.

1 user found this review helpful

Reviewed on Nov. 6, 2006 by Caroline C

I wasn't sure how this would turn out but it was actually pretty good. The sauce is definitely tangy - I added a wee bit more Worcestershire sauce - and it complements the veggies nicely. It might be good with a few mushrooms as well, and I think it would work with chicken too. Anyway, nice recipe. Thanks, Dannii!

0 users found this review helpful

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