Pork chops and tomato pan-fry


Piles of dirty dishes can be a pain – but we’ve got your back with this #JustDelicious one-pan wonder recipe


4 Eskort Pork Chops

salt and ground black pepper

15ml olive oil

200g baby tomatoes, halved

10ml cornstarch

250ml tomato juice

100ml chicken stock

5ml garlic powder

4 spring onions, sliced

30g butter

small handful of fresh flat-leaf parsley, chopped


  • Season the chops with salt and pepper.
  • Heat the oil in a frying pan over medium heat and fry the chops for 3-4 minutes on each side until cooked. Remove from the pan, cover and set aside.
  • In the same pan, fry the baby tomatoes until slightly soft.
  • In a small bowl whisk together the cornstarch and a little of the tomato juice and set aside.
  • Pour the remaining tomato juice over the tomatoes in the pan. Add the stock and garlic powder. Bring to a boil, stir well and reduce heat to simmer for 3-4 minutes.
  • Add the cornstarch mixture and season with salt and pepper. Add the spring onions and butter. Stir until well combined and the sauce has thickened. Remove from heat.
  • Serve the chops with the tomato sauce and garnish with parsley.
  • Add a side dish of your choice.

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