Pork Chops with Peppers

Here is a recipe that is so simple, but you’ll be surprised how beautifully these two ingredients marry together in a dish. This is another item I took from Ramsay’s Ultimate Cookery Course. If you’re short on time and want to make a simple dinner that has great contrast of flavours, this is one you shouldn’t miss! Pair this with a nice glass of Merlot for it’s deep dark flavours, and you’re set.


  • 2 pork chops
  • Olive oil, for frying
  • 2 garlic cloves, skin on, crushed
  • Small bunch of thyme

For the Sweet and Sour Peppers

  • Olive oil, for frying
  • 1 red onion, peeled and sliced
  • 2 red peppers, deseeded and thinly sliced
  • Sea salt and fresh ground pepper
  • 1T Caster sugar
  • 3T Red wine vinegar
  • Small bunch of basil leaves, shredded


Start by slicing up your ingredients


Heat olive oil in the pan and add your onions and peppers, season with salt and pepper.
Add the sugar and sauté over high heat for 4-5 min until soft and coloured.
Then add vinegar and let it reduce until the peppers are soft. Stir in the basil for the last 30 seconds before you take it off the heat.

For the pork, use a knife and make a small slice into the fat around the chop(if there is any), this prevents the chop from curling up when cooking, which prevents even cooking.
Season them with salt and pepper very well and push it into the meat.
Start the pan on high heat with olive oil and add in your chops, thyme and garlic.
Cook for 2-3 min per side, depending on thickness. Tilt the pan to get the flavoured oil to reach all sides of the chop, take a spoon and baste the meat as well.
Add your butter and continue basting to really keep this chop beautiful and moist.
Squeeze the garlic out on top of the meat and lay the thyme on top to let soak in. Then transfer the chops to a plate to rest for about 5-10 min before serving.

This is such a quick and easy dish if you are running short on time or ideas. It requires minimal ingredients but is packed with flavour!

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