Pork Chops with Sweet and Sour Peppers

Simple and delicious, taking pork chops to a whole new level

From Gordon Ramsay’s Ultimate Cookery Course, with extra tips from Callie from Binge Worthy Bites

Ingredients

  • 2 Pork Chops (≈200g each)
  • 2 Red Peppers
  • 1 Red Onion
  • 2 Garlic Cloves
  • Thyme (Sprigs)
  • Salt
  • Pepper (freshly ground)
  • 1 tbsp Sugar
  • 2 tbsp Red Wine Vinegar
  • Olive Oil (Extra Virgin)
  • Fresh Basil (shredded)

Servings

2 portions

Preparation

20 minutes

Cooking

25 minutes

Steps

  1. Chop the red peppers in thin slices.
  2. Peel and chop the red onion in thin slices.
  3. Shred the basil leaves.
  4. Heat a little olive oil in a large frying pan.
  5. Add the sliced onion and the sliced peppers.
  6. Season with salt and pepper.
  7. Add the sugar and sauté over high heat for 5 minutes, until soft and colored. Make sure you can hear the vegetables hissing in the pan, otherwise then pan is not hot enough.
  8. Add the red wine vinegar and let it bubble for 1-2 minutes until reduced and peppers are soft.
  9. Turn down the heat, add a tablespoon of extra virgin olive oil, and cook for additional 2-3 minutes.
  10. Stir in the shredded basil leaves and cook for 30 more seconds, then turn off the heat.
  11. Transfer the pan contents to a bowl and set aside to infuse.
  12. Wipe the pan clean with a paper or towel.
  13. Make cuts into the fat of the pork chops to avoid meat from curling up during cooking. Cuts should be about half a centimeter deep, and spaced 4cm apart.
  14. Crush the garlic cloves, leaving the skin on.
  15. Generously season the pork chops with salt and pepper, pushing the seasoning into the meat.
  16. Place the cleaned-out pan over high heat until hot and add olive oil. Wait until it's really hot.
  17. Add the pork chops, garlic and thyme. Cook for 2-3 minutes until colored.
  18. Turn the pork chops and cook for another 2-3 minutes, pushing the thyme under the chops and breaking up the garlic a little.
  19. Towards the end of cooking time, add 3 chunks of butter and baste the chops with it, as they are cooking. This speeds up the cooking process and keeps the chops moist. Push the fatty edge of the chops towards the back of the pan to help render the fat. Squeeze the garlic out of its skin and place it with the herbs on top of the chops.
  20. Transfer the chops to a plate and let rest for 5-10 minutes, spooning over the basting butter now and again.
  21. Serve the chops on top of the peppers with the resting juices and a little juice from the peppers.