Brenda’s Mexican pork chops

Brenda's Mexican pork chops

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • 5 minutes
  • 30 minutes
  • Hartenberg Doorkeeper Shiraz 2014


  • 2 T olive oil
  • 4 pork loin chops
  • 1 onion, chopped
  • 210 g tomato purée
  • 1 T vinegar
  • 1 T Worcester sauce
  • 1 T sugar
  • 1 t paprika
  • 1 t chilli flakes
  • 1 t cayenne pepper
  • Sea salt and freshly ground black pepper, to taste
  • Mashed potato, for serving

Cooking Instructions

Heat 1 T oil in a large pan and brown the chops. Set aside.

In the same pan, heat the remaining oil and brown the onion until lightly golden. Add the tomato purée, vinegar, Worcester sauce, sugar, paprika chilli and cayenne pepper and cook for 15 minutes.

Return the chops to the pan and season to taste. Cook for 5–10 minutes.

Serve with mashed potato.

Cook's note: “I am definitely a child of the seventies because I remember thinking this dish was incredibly exotic – it must have been the paprika and cayenne pepper! My mom used to make it in an electric frying pan – do they even exist anymore?” – Lynda Ingham-Brown

Browse more pork recipes here.

Lynda Ingham-Brown Recipe by: Lynda Ingham-Brown
View all recipes

TASTE's senior copy editor keeps a stash of olive oil, balsamic vinegar, salt, pepper and honey at her desk and can always be relied upon to save colleagues from bland meals. When she's not correcting spelling mistakes and tidying up dangling participles, she loves trying out new products at Woolies and believes that most situations can be improved with a good cup of coffee or a glass of bubbly.

Social Media

Related Recipes