In a search for an easy and delicious dinner, I came across Chef Gordon Ramsay’s pork chops with sweet peppers. I was skeptical, but I figured, hey- he probably knows a thing or two about cooking, so why not give it a shot? In an effort to make this recipe healthier, I substituted agave nectar for caster sugar, and apple cider vinegar for red wine vinegar. The swap is barely noticeable in terms of taste.
This recipe is easy to follow and takes and ordinary night of cooking into a delicious meal that looks as great as it tastes!
- 2 pork chops, bone in
- 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 & sliced
- 2 red peppers (remove seeds & slice thinly)
- Sea salt & freshly ground black pepper
- 1 tablespoon agave nectar
- 3 tablespoons apple cider vinegar
- 1 tablespoon extra virgin olive oil
- Small bunch of basil leaves, thinly shredded
- You will first prepare the peppers. Heat a little olive oil in large frying pan, then add the onion and peppers. Season with salt and pepper, add the sugar and sauté over a high heat for 4–5 minutes until soft and colored.
- Add the vinegar and let it bubble for a minute or two until it has reduced and the peppers are soft. Turn down the heat, add the tablespoon of extra virgin olive oil and cook for a further 2–3 minutes. Stir in the shredded basil and continue to cook for 30 seconds, then turn off the heat. Place into a bowl and set aside to rest and infuse.
- Using a sharp knife, make cuts into the fat of the chops, but make sure you don’t cut into the meat. (This is a trick I saw on a cooking show- it will stop the meat from curling up during cooking and will make it cook more evenly.) Season the chops really well on both sides, pushing the seasoning into the meat.
- Place a clean pan over a high heat until hot and add a bit of oil. Add the chops, garlic and thyme and fry for 2–3 minutes until nicely seared. Turn and fry for a further 2–3 minutes on the other side, pushing the thyme under the chops and breaking up the garlic a little.
- Towards the end of cooking time, add butter and baste the chops with it as they are cooking, to speed up the cooking process and keep the chops moist. Another great Ramsay cooking tip is to place the fatty edge of the chops towards the back of the pan to help render the fat off. It will make the juices taste amazing.
- Take chops out of the pan and let them rest for 5–10 minutes, spooning over the basting butter now and again. This will keep the chops juicy.
- Place the chops on top of the peppers with the resting juices and a little juice from the peppers, and serve!