For the Escalopes:
400 g pork chops or liempo 
¼ tsp dried sage
¼ tsp salt
¼ tsp pepper
1 cup flour
3 Tbsp carbonated soda/soft drink or soda water 
For the sauce:
1 pack Hunt's Spaghetti Sauce Basil & Cheese 250g
¼ cup Cheese
½ cup Cream
1 Tbsp Parsley


  1. Cut pork into 80 g per slices, cover each slice with cling wrap and pound till thin and wide
  2. Season with sage, salt and pepper and marinate with soda water for a few minutes.
  3. Lightly pat in flour, cook on a pan with butter.
  4. In a separate pan simmer Tomato Pesto, cheese and cream until well mixed. Add in pork and simmer for another 15 minutes. 
  5. Serve on a platter with buttered pasta and sprinkle with chopped parsley.
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