Chilli pork chops with tomato sauce

Tasty tomato sauce is the perfect accompaniment for these spicy chops.

Preparation: 15 min chilling: 30 min | cooking: 40 min | serves 4


60 ml (¼ cup) chilli flakes

5 ml (1 tsp) cumin seeds

5 ml (1 tsp) coriander seeds

2,5 ml (½ tsp) allspice


1 cinnamon stick

5 ml (1 tsp) dried oregano

5 cloves garlic, roughly chopped

1 onion, chopped

salt and pepper

10 ml (2 tsp) brown sugar

30 ml (2 tbsp) red wine


4 pork loin chops

lemons, to serve


4 tomatoes, quartered

80 ml (⅓ cup) oil

salt and pepper

handful parsley, chopped

15 ml (1 tbsp) apple cider vinegar



  • Preheat oven to 180 ˚C. Grease a baking sheet.
  • Soak the chilli flakes in warm water for 30 minutes.
  • Toast the whole spices in a dry pan over medium heat until fragrant.
  • Put in a blender with the drained chillies and the rest of the ingredients (except the chops). Blitz until pureed.
  • Put the chops in a bowl. Massage half the paste into the meat.
  • Cover and refrigerate for at least 30 minutes. Store the rest of the paste for later.
  • Put the chops on a baking sheet in a single layer.
  • Roast in the oven for 20 minutes. Transfer to a warm platter and spoon the juices over the top. Top with lemons.


  • Put the tomatoes on a baking sheet, sprinkle with 15 ml (1 tbsp) oil and season.
  • Roast for 20 minutes. Transfer to a blender, add the remaining ingredients and blitz until smooth. Serve with the chops.

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