This was a dish that my Granny would make for me when I was younger and I remembered how I would always pick out the peas because I hated them (well, not anymore now), haha. She will probably be proud of me now that I’m eating my peas and cooking this dish that is very close in flavour to hers. I served the whole meal in enamelware that I bought from Hai Seng Porcelain in Chinatown. It’s just nostalgically comforting as though I’ve gone back to those good old days.
Pork Chops with Tomato Sauce Recipe
Ingredients (serves 2)
300g pork tenderloin, sliced & gently pounded with the back of a knife
1/2 cup peas
1 yellow onion, sliced
1 carrot, diced
a small handful of cherry tomatoes, halved
1/4 cup plain flour
1/4 tsp salt
dash of white pepper
1 tbsp chinese cooking wine
2 tbsp vegetable oil
3 tbsp tomato ketchup
pinch of salt
1/2 tsp sugar
1 1/2 cup water
1. Marinate pork slices with salt, pepper and chinese cooking wine. Chill in fridge for an hour before cooking.
2. Heat oil in pan. Dredge pork in flour, shake off excess and pan fry till golden brown on both side. Remove and set aside.
3. In the same pan, stir fry onions. Add in carrots and peas, followed by sauce ingredients and tomatoes. Bring to a boil.
4. Return pork to the pan and cook for about 8-10 minutes till the sauce reduces.