Pan-fried pork chop with sweet and sour bell pepper

Overview

I’m also making Michelin chef Gordon Ramsay’s private recipe at home. Today I’m going to make an affordable and delicious pork chop dinner. In fact, if the pork chop is well cooked, it can also be transformed into a star dish for you to enjoy.

Tags

• high-end
• autumn recipes
• winter recipes
• dinner
• butter
• freshly ground black pepper
• olive oil
• onions
• pork chop
• red wine vinegar
• rothye
• thyme
• white sugar
• garlic
• red bell pepper
• sea salt

Ingredients

Steps

1. 1 Prepare the dish according to the ingredients preparation instructions. Many friends say that spices are hard to find. In fact, you can buy them on Taobao, Metro, or large supermarkets, either fresh or packaged. A variety of fresh spices are often used in making Western food. I usually buy whole plants at the market and keep them on the balcony. I just pick some when I need them, which is convenient and fresh.

   

2. 2 First let’s cook the sweet and sour bell peppers. Heat a pan over high heat and add olive oil. When the oil is hot, add thinly sliced onions and bell peppers. Add a pinch of salt and black pepper and 1 tablespoon of sugar and stir-fry for 4 to 5 minutes until the bell pepper becomes soft and colored.

   

3. 3 Pour 3 tablespoons of red wine vinegar into the softened bell peppers, and the whole kitchen will be filled with a sweet and sour smell. Wait for 1 to 2 minutes to reduce the juice, then turn down the heat and add a little olive oil, continue to stir-fry for 2 to 3 minutes, add chopped basil leaves, and stir-fry for a final 30 seconds.

   

4. 4 Turn off the heat and put the bell peppers on a plate and set aside. The time spent cooking the pork chops can also make the bell peppers more flavorful.

   

5. 5 Next we have to start preparing the pork chop. Make incisions at regular intervals against the peripheral fat part to ensure that the membrane between the fat and lean meat is cut off. This will ensure that the pork chop will not curl up when heated during frying.

   

6. 6 Before seasoning, use kitchen paper to wipe away all excess moisture from the pork chops. Sprinkle sea salt and black pepper evenly on the pork chop to season, and press the seasoning onto the pork chop firmly with your hands to help the pork chop lock in the seasoning.

   

7. 7 Heat a pan over high heat and add olive oil. When the oil is hot enough and starts to smoke, add the pork chop, freshly picked thyme and crushed garlic. Fry the two-finger-thick pork chop for 2 to 3 minutes on each side to ensure color. If your pork chop is not thick enough, please shorten the time accordingly. For example, the pork chop I bought this time was only one finger thick, and I only fried it for 1 to 2 minutes on each side.

   

8. 8 After both sides of the pork chop are successfully browned, add a tablespoon of butter. Continuously pour butter over the pork chops with a spoon to ensure the pork chops lock in the flavor and retain the juices.

   

9. 9 After the pork chop comes out of the pan, the most important step is to rest it on a plate for 5 to 10 minutes and continue to pour the butter in the pan over the pork chop. Finally, plate up and enjoy this affordable and delicious pork chop dinner!