Wednesday, April 30, 2014

Baked Spicy Pork Loin Chops with Tomatoes

Spicy Baked Spicy Pork Loin Chops with Tomatoes01

The first time I made this dish was on a Valentine’s Day. I’m not quite a romantic person, yet would love to dine out on special occasions. Sometimes, I just want to snug inside and don’t want to line in a long queue outside a restaurant. Simply cook a delicious meal that my family will enjoy, without standing too long in the kitchen. Here’s the dish we enjoyed on the day. The meat of pork loin chops was succulent and juicy, with so much flavours in them. It perfectly goes with any salad or a bowl of steamed rice. My daughter likes the tangy and hot flavours of it very much. I lost counts of how many times I made for her on request.

Baked Spicy Pork Loin Chops with Tomatoes Recipe (Printable recipe)
By Christine's Recipes
Prep time: 10 mins + marinating time
Cook time: 60 mins
Yield: 2 to 3 serves

Ingredients:
  • 4 pork thick loin chops
  • 2 tomatoes
  • 1 onion
  • a thumb-sized butter
  • oil, to taste
Marinade:
  • 2 cloves garlic, finely chopped
  • 1 tsp ground black pepper powder
  • 1 tsp cayenne pepper
  • 1/2 Tbsp corn flour
  • 1/2 Tbsp oil
  • 3/4 tsp salt
Method:
  1. Peel, deseed and dice the tomato. Dice the onion.
  2. Pound the pork chops with the back of a knife cleaver or a meat tenderizer. Mix all the marinade ingredients well. Use a teaspoon to spread evenly on both sides of the pork chops. Marinate for 1 hour.
  3. Preheat oven to 200C / 395 F.
  4. Use a frying pan, heat oil and melt butter over medium high heat. Fry pork chops on both sides until both sides are slightly brown. Arrange them on roasting tray.
  5. Stir fry the onion until brown. Transfer on top of the pork chops. Sprinkle with diced tomatoes. Cover with foil. Bake in the preheated oven for an hour. Remove the foil and cook to reduce the liquid. Serve hot.
Spicy Baked Spicy Pork Loin Chops with Tomatoes02

Notes:
  • When browning the surface of pork chops in a frying pan, you don't need to cook through them at this stage.
  • To get the best results, use a ceramic baking dish. It helps to retain moist in the meat.
  • Try to get thicker slices of pork loin chops. It’s better for roasting.
  • If you don’t have time to wait, you can bake the pork chops right after putting the marinade on them.


5 comments :

  1. I have never made baked pork loin...really love how it turned out..gorgeous colour and I bet it must be very flavoursome and tasty.

    ReplyDelete
  2. Hi! My name is any!!! I love your recipe! I'm going to make it for my mom on Mother's Day! By the way, I was looking at your tangzhong wholemeal bread. I have a pullman loaf pan that's 13 in. X 4 in x4 in? Do you think your recipe will work ok in it? I know it's smaller but it is longer I think? Let me know

    ReplyDelete
    Replies
    1. The volume of your loaf pan is bigger than mine.
      Yours is 33cmx10cmx10cm = 3300 cc
      Mine is 20.5cmx10.5cmx9.5cm = 2044 cc
      It shouldn't have any problem to make bread with this recipe.

      Delete
  3. Hi Christine! I was wondering how to cook pork loin chops properly when I came across your blog from another Christine (Food@Home Sweet Home). My last attempt at baking the chops was a disaster, They turned out hard and dry :( I will try again.

    ReplyDelete
    Replies
    1. If pork chops are pounded before baking, the texture will become softer. On top of that, the pork chops are to be baked quite a long time in oven, as a result that the meat will turn very soft and tender. The tangy tomato juice can also help tenderize the meat. No worries. It's a fool-proof recipe.

      Delete