31 May 2014
This a Gordon Ramsay original recipe which I had to try and share, its simply divine, simple and an awesome meal. I strongly recommend you try this and maybe serve it with country loaf or baguette and compound butter, perhaps a potato rosti or hash browns maybe even mash, just to add starch to the meal. Wilted greens will go well with this too. This does not need a gravy or sauce as its quite moist and the peppers add to a beautiful texture. I sincerely hope you try this recipe soon, enjoy! Image courtesy Getty Image
Cook time: 45 Minutes / Difficulty: Easy / Serves: Four
| INGREDIENTS | PROCEDURE |
| 4 Pork chops, 200-g each 4 Garlic cloves, large 1 Thyme bunch, small Olive oil for cooking 4 Bell peppers, red and yellow 2 Red onions, medium 1 Bunch basil leaves 2-tbsp. Brown sugar 4-tbsp. Red wine vinegar Sea salt Fresh ground black pepper 2-tbsp. Butter 2-tbsp. Extra Virgin olive oil | 1. Slice the onions and bell peppers, add oil in a sauté pan, add the onions and peppers on a high heat. Stir fry for a minute. 2. Add the sugar and continue tossing on high heat, never reduce the heat, make sure there is enough oil or the veggies will boil instead of frying. Do this for a 4-mins. 3. Add the vinegar and let it bubble for a few minutes until the veggies are soft, turn down the heat, add the shredded basil and drizzle extra virgin olive oil. Season with salt and pepper, remove in a bowl and set aside. 4. Make sure the pork chops are dried and at room temperature before cooking, make cuts in the fat at about 3-cm intervals (about 3), this will prevent the meat from curling and will cook evenly. Season well with sea salt and freshly ground course black pepper. 5. Wipe the pan with a paper towel, put it back on the heat, add oil and bring to a smoking point. 6. Add the lightly crushed garlic cloves and thyme bunch, temper the oil to absorb the flavour. Add the chops two at a time making sure they fit. 7. Fry on each side for about 3-4 minutes till they get a nice brown color on both sides, baste with the oil while cooking to keep moist. 8. Towards the end of cooking add a tablespoon of butter and baste the chops well, squeeze out the garlic and mash, spoon it over each chop. Remove on to a plate spoon the butter, garlic and thyme over the chops and let it rest for 5 minutes before serving. 9. Serve the chops on top of the peppers, pour some of the resting juices from the chops and peppers over the top. |
