PORK CHOPS WITH SWEET AND SOUR PEPPERS
Ingredients
For the Pork Chops
4 pork chops (significantly thinner than standard cuts)
Olive oil, for searing
2 cloves garlic, unpeeled and crushed
Fresh thyme sprigs
Salt and freshly cracked black pepper
Thin slices of butter
For the Sweet and Sour Peppers
2 red bell peppers, sliced into strips
2 small red onions, sliced
Olive oil
1 tbsp / 12 g sugar
Red wine vinegar
Fresh basil leaves, rolled and sliced
Additional Notes
Measurements & Guidelines: I didn't do any measuring here, so take these measurements as a general guideline. This is Gordon Ramsay's recipe and he didn't use exact measurements either, so I did my best with my knowledge to create a recipe that others who aren't as confident can follow.
Pan Capacity & Cook Time: I needed a much better cook on my pork chops and learned not to overcrowd the pan. Because I used 4 pork chops that were far thinner than the thick ones Gordon used, keep that in mind with your cook time—they will take less time. If you have just a little more patience than I did and don't overcrowd your pan, you can nail the chops.
Flavor Profile: Surprisingly, these flavors work so well together it was absolutely an incredible dish. I've made this a few times, so I knew it was good, but this came out delicious. Without the technical errors, this is like the perfect combination.
Method
Prep the Peppers: Slice the red bell peppers and small red onions into even strips.
Cook the Peppers & Onions: Heat a pan with a drizzle of olive oil over high heat. Add the sliced peppers and onions, season with salt and pepper, and sprinkle in the tablespoon of sugar to help break down the peppers and caramelize the onions. Sauté on a high heat, keeping things moving so they caramelize nicely without boiling.
Deglaze & Stew: Pour in a splash of red wine vinegar to create an incredible glaze, turn down the heat, and add a couple of tablespoons of extra virgin olive oil. Let them stew for 2 to 3 minutes, then stir in the sliced fresh basil and cook out for 30 seconds before removing from the heat.
Prep the Pork Chops: Score the rinds of the pork chops with a few simple cuts so they stay flat and cook evenly in the pan. Season both sides generously with salt and large shards of black pepper, punching the seasoning in lightly.
Sear & Baste: Heat a pan with olive oil until just smoking. Lay the pork chops away from you into the pan. Add the crushed unpeeled garlic cloves and fresh thyme. Baste the chops with thin slices of butter and the fragrant pan juices. Because these chops are much thinner than standard cuts, they will cook faster—adjust your time accordingly to avoid overcooking.
Rest & Serve: Remove the pork chops and let them rest. Serve topped generously with the sweet and sour pepper mixture and the flavorful pan vinaigrette.