Stir-fried Pork in Pepperoni and Cashew Sauce

    45 minutes

    This is a creative and unusual way to serve pork chops! Whole pork chops are stir-fried in a delicious tangy pepperoni-based sauce.

    10 people made this

    Serves: 2 

    • 1 tablespoon vegetable oil
    • 2 boneless pork chops
    • 2 cloves garlic, minced
    • 1/2 onion, cut into chunks
    • 1/2 green capsicum, chopped
    • 1 sprig fresh basil for garnish
    • 1/3 cup (85ml) chicken stock
    • 1/2 cup (125ml) white wine
    • 1 tablespoon tomato paste
    • 1 dash Worcestershire sauce
    • 1 pinch dried thyme
    • 1 pinch dried parsley
    • 1 pinch salt and pepper to taste
    • 1/2 cup chopped pepperoni
    • 1 tomato, chopped
    • 1/3 cup cashews

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    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 capsicum into the wok and cook until tender. Stir in the chicken stock, 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.

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    Reviews in English (8)


    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!  -  04 Mar 2005  (Review from Allrecipes USA and Canada)


    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.  -  28 Mar 2006  (Review from Allrecipes USA and Canada)


    Wonderfully different! Cannot wait to surprise someone with this recipe!  -  08 Sep 2010  (Review from Allrecipes USA and Canada)