eCook Meal
Pork Chops & Crispy Cheese Wontons
with an Asian-dressed salad & sweet chilli sauce
Juicy pork chops basted in NOMU Oriental Rub & garlic is sided with crispy corn & cheese-filled wontons with sweet chilli sauce for dipping. A fresh mixed leaf & cucumber salad dressed in a soy vinaigrette completes this delicious Asian-inspired dish.
Serving guide
Choose your portion size.
WRAP IT UP
In a bowl, combine the grated Mozzarella, the corn, ½ the spring onion greens, ⅓ of the rub, and seasoning. Place a heaped tablespoon of the corn filling into the center of each wonton wrapper. Fold each wrapper into a triangle and press the edges to seal the filling inside (you can use water to stick the edges together).
IT’S SOY FRESH
In a salad bowl, combine the shredded salad leaves, the Cucumber half-moons, the sliced radish, and the spring onion whites. In a small bowl, combine the soy vinaigrette with a sweetener of choice (to taste) and seasoning. Just before serving, drizzle the soy vinaigrette over the salad and toss to combine.
FRY-YAY
Place a pan over medium-high heat with enough oil to cover the base. When hot, add the filled wontons and fry for 1-2 minutes per side or until golden. Drain on paper towel.
CHOP CHOP
Pat the Pork chop dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil, and season. Return the pan to medium-high heat. When hot, sear the pork chop, fat-side down, for 3-5 minutes until the fat is rendered and crispy. Then, fry for 3-4 minutes per side until cooked through. In the final 1-2 minutes, baste with a knob of butter, the remaining rub, and the grated Garlic. Remove from the pan, reserving any pan juices, season to taste and rest for 3-5 minutes.
YOU’VE GOT ME WONTON MORE
Plate up the Pork chop and drizzle over the pan juices. Side with the dressed salad and the crispy cheese wontons. Garnish with the remaining spring onion greens and serve with the sweet chilli sauce for dipping. Wow, Chef!
WRAP IT UP
In a bowl, combine the grated Mozzarella, the corn, ½ the spring onion greens, ⅓ of the rub, and seasoning. Place a heaped tablespoon of the corn filling into the center of each wonton wrapper. Fold each wrapper into a triangle and press the edges to seal the filling inside (you can use water to stick the edges together).
IT’S SOY FRESH
In a salad bowl, combine the shredded salad leaves, the Cucumber half-moons, the sliced radish, and the spring onion whites. In a small bowl, combine the soy vinaigrette with a sweetener of choice (to taste) and seasoning. Just before serving, drizzle the soy vinaigrette over the salad and toss to combine.
FRY-YAY
Place a pan over medium-high heat with enough oil to cover the base. When hot, add the filled wontons and fry for 1-2 minutes per side or until golden. Drain on paper towel.
CHOP CHOP
Pat the Pork chop dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil, and season. Return the pan to medium-high heat. When hot, sear the pork chops, fat-side down, for 3-5 minutes until the fat is rendered and crispy. Then, fry for 3-4 minutes per side until cooked through. In the final 1-2 minutes, baste with a knob of butter, the remaining rub, and the grated Garlic. Remove from the pan, reserving any pan juices, season to taste and rest for 3-5 minutes.
YOU’VE GOT ME WONTON MORE
Plate up the Pork chops and drizzle over the pan juices. Side with the dressed salad and the crispy cheese wontons. Garnish with the remaining spring onion greens and serve with the sweet chilli sauce for dipping. Wow, Chef!
WRAP IT UP
In a bowl, combine the grated Mozzarella, the corn, ½ the spring onion greens, ⅓ of the rub, and seasoning. Place a heaped tablespoon of the corn filling into the center of each wonton wrapper. Fold each wrapper into a triangle and press the edges to seal the filling inside (you can use water to stick the edges together).
IT’S SOY FRESH
In a salad bowl, combine the shredded salad leaves, the Cucumber half-moons, the sliced radish, and the spring onion whites. In a small bowl, combine the soy vinaigrette with a sweetener of choice (to taste) and seasoning. Just before serving, drizzle the soy vinaigrette over the salad and toss to combine.
FRY-YAY
Place a pan over medium-high heat with enough oil to cover the base. When hot, add the filled wontons and fry for 1-2 minutes per side or until golden. Drain on paper towel.
CHOP CHOP
Pat the Pork chop dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil, and season. Return the pan to medium-high heat. When hot, sear the pork chops, fat-side down, for 3-5 minutes until the fat is rendered and crispy. Then, fry for 3-4 minutes per side until cooked through. In the final 1-2 minutes, baste with a knob of butter, the remaining rub, and the grated Garlic. Remove from the pan, reserving any pan juices, season to taste and rest for 3-5 minutes.
YOU’VE GOT ME WONTON MORE
Plate up the Pork chops and drizzle over the pan juices. Side with the dressed salad and the crispy cheese wontons. Garnish with the remaining spring onion greens and serve with the sweet chilli sauce for dipping. Wow, Chef!
WRAP IT UP
In a bowl, combine the grated Mozzarella, the corn, ½ the spring onion greens, ⅓ of the rub, and seasoning. Place a heaped tablespoon of the corn filling into the center of each wonton wrapper. Fold each wrapper into a triangle and press the edges to seal the filling inside (you can use water to stick the edges together).
IT’S SOY FRESH
In a salad bowl, combine the shredded salad leaves, the Cucumber half-moons, the sliced radish, and the spring onion whites. In a small bowl, combine the soy vinaigrette with a sweetener of choice (to taste) and seasoning. Just before serving, drizzle the soy vinaigrette over the salad and toss to combine.
FRY-YAY
Place a pan over medium-high heat with enough oil to cover the base. When hot, add the filled wontons and fry for 1-2 minutes per side or until golden. Drain on paper towel.
CHOP CHOP
Pat the Pork chop dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil, and season. Return the pan to medium-high heat. When hot, sear the pork chops, fat-side down, for 3-5 minutes until the fat is rendered and crispy. Then, fry for 3-4 minutes per side until cooked through. In the final 1-2 minutes, baste with a knob of butter, the remaining rub, and the grated Garlic. Remove from the pan, reserving any pan juices, season to taste and rest for 3-5 minutes.
YOU’VE GOT ME WONTON MORE
Plate up the Pork chops and drizzle over the pan juices. Side with the dressed salad and the crispy cheese wontons. Garnish with the remaining spring onion greens and serve with the sweet chilli sauce for dipping. Wow, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R285.29
for 4 servings · R71.32 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Grated Mozzarella needs 200 gChicken Breast Fillets Topped with Mozzarella & Spring Onion 800 g 800 g at R149.99 · 25% of packR37.50
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Pork Loin Chops needs 880 gPork Loin Chops Avg 650 g 650 g at R113.74 · 1.35× packR153.99
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Sweet Chilli Sauce needs 160 mlWellington's Sweet Chilli Sauce 450 ml 450 ml at R44.99 · 36% of packR16.00
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Corn needs 160 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 39% of packR9.25
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- NOMU Oriental Rub
- Wonton Wrappers
- Soy Vinaigrette
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Pork Chops & Crispy Cheese Wontons?
The preparation time for Pork Chops & Crispy Cheese Wontons with an Asian-dressed salad & sweet chilli sauce is between 25 and 40 minutes.
What is the total time required to make Pork Chops & Crispy Cheese Wontons with an Asian-dressed salad & sweet chilli sauce?
The total time required to make Pork Chops & Crispy Cheese Wontons with an Asian-dressed salad & sweet chilli sauce is between 35 and 55 minutes.
How many servings does Pork Chops & Crispy Cheese Wontons provide?
4 servings
What are the main ingredients in Pork Chops & Crispy Cheese Wontons?
Corn, Cucumber, Garlic, Mozzarella, NOMU Oriental Rub, Pork Loin Chop, Radish, Salad Leaves, Soy Vinaigrette, Spring Onion, Sweet Chilli Sauce, Wonton Wrappers
What is the nutritional information of Pork Chops & Crispy Cheese Wontons?
Calories: 708, Carbs: 238 grams, Fat: grams, Protein: 66.2 grams, Sugar: 26.1 grams, Salt: 2090 grams
How do I prepare Pork Chops & Crispy Cheese Wontons?
FRY-YAY: Place a pan over medium-high heat with enough oil to cover the base. When hot, add the filled wontons and fry for 1-2 minutes per side or until golden. Drain on paper towel. CHOP CHOP: Pat the pork chop dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil, and season. Return the pan to medium-high heat. When hot, sear the pork chops, fat-side down, for 3-5 minutes until the fat is rendered and crispy. Then, fry for 3-4 minutes per side until cooked through. In the final 1-2 minutes, baste with a knob of butter, the remaining rub, and the grated garlic. Remove from the pan, reserving any pan juices, season to taste and rest for 3-5 minutes. WRAP IT UP: In a bowl, combine the grated mozzarella, the corn, ½ the spring onion greens, ⅓ of the rub, and seasoning. Place a heaped tablespoon of the corn filling into the center of each wonton wrapper. Fold each wrapper into a triangle and press the edges to seal the filling inside (you can use water to stick the edges together). YOU’VE GOT ME WONTON MORE: Plate up the pork chops and drizzle over the pan juices. Side with the dressed salad and the crispy cheese wontons. Garnish with the remaining spring onion greens and serve with the sweet chilli sauce for dipping. Wow, Chef! IT’S SOY FRESH: In a salad bowl, combine the shredded salad leaves, the cucumber half-moons, the sliced radish, and the spring onion whites. In a small bowl, combine the soy vinaigrette with a sweetener of choice (to taste) and seasoning. Just before serving, drizzle the soy vinaigrette over the salad and toss to combine.
What should be prepared from my kitchen to make Pork Chops & Crispy Cheese Wontons?
Corn, Cucumber, Garlic, Mozzarella, NOMU Oriental Rub, Pork Loin Chop, Radish, Salad Leaves, Soy Vinaigrette, Spring Onion, Sweet Chilli Sauce, Wonton Wrappers
How many calories does Pork Chops & Crispy Cheese Wontons have?
708 calories
How much fat content does Pork Chops & Crispy Cheese Wontons have?
grams