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Cook: 60 - 90 minutes


“Nog een van ons gunsteling resepte!”

  • 6 pork chops (rind removed, we prefer neck chops)
  • salt and pepper, to taste
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • cake flour, for coating
  • 250 ml water
  • 75 ml tomato sauce
  • 25 ml Worcestershire sauce
  • 25 ml vinegar
  • 25 ml Dijon mustard
  • 25 ml chutney
  • 5 ml sugar
  • 250 ml macaroni, uncooked
  • 1 onion, grated
  • 125 ml cheddar cheese, grated

Preheat the oven to 180 ᵅC.
Grease with spray and cook a big dish with lid.
Remove the rinds from the meat. Salt the rind and make crackling with it in a separate dish.
Season the chops with spices and coat it with flour. Pack it in the dish.
Mix the water, tomato sauce, Worcestershire sauce, vinegar, chutney and mustard. Pour the mixture over the chops.
Sprinkle the sugar over.
Bake for 60 – 90 minutes with lid.
Boil the macaroni and onion in salt water until soft. Drain it and keep warm.
Add the macaroni to the meat dish, mix the macaroni with the sauce, sprinkle cheese on top and bake without lid until the cheese melts. Then grill it until brown.

Recipe and photo: Elize de Kock

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