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.
Pork Chops & Crispy Cheese Wontons
Pork Chops & Crispy Cheese Wontons
with an Asian-dressed salad & sweet chilli sauce
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Corn
- Cucumber
- Garlic Clove
- Garlic Cloves
- Grated Mozzarella
- NOMU Oriental Rub
- Pork Loin Chop
- Pork Loin Chops
- Radish
- Salad Leaves
- Soy Vinaigrette
- Spring Onion
- Spring Onions
- Sweet Chilli Sauce
- Wonton Wrappers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
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!
Grated Mozzarella - 50g
Corn - 40g
Spring Onion - 1
NOMU Oriental Rub - 10ml
Wonton Wrappers - 5
Salad Leaves - 20g
Cucumber - 50g
Radish - 20g
Soy Vinaigrette - 22,5ml
Pork Loin Chop - 220g
Garlic Clove - 1
Sweet Chilli Sauce - 45ml
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!
Grated Mozzarella - 100g
Corn - 80g
Spring Onion - 1
NOMU Oriental Rub - 20ml
Wonton Wrappers - 10
Salad Leaves - 40g
Cucumber - 100g
Radish - 40g
Soy Vinaigrette - 45ml
Pork Loin Chops - 440g
Garlic Clove - 1
Sweet Chilli Sauce - 90ml
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!
Grated Mozzarella - 150g
Corn - 120g
Spring Onions - 2
NOMU Oriental Rub - 30ml
Wonton Wrappers - 15
Salad Leaves - 60g
Cucumber - 150g
Radish - 60g
Soy Vinaigrette - 67,5ml
Pork Loin Chops - 660g
Garlic Cloves - 2
Sweet Chilli Sauce - 125ml
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!
Grated Mozzarella - 200g
Corn - 160g
Spring Onions - 2
NOMU Oriental Rub - 40ml
Wonton Wrappers - 20
Salad Leaves - 80g
Cucumber - 200g
Radish - 80g
Soy Vinaigrette - 90ml
Pork Loin Chops - 880g
Garlic Cloves - 2
Sweet Chilli Sauce - 160ml
Woolies Products in this dish
