While this dish is originally by Gordon Ramsay, it is simple enough for a cook of any level to make. The pork chops are incredibly juicy, and the thyme, red peppers, and red onion are full of delicious flavor. If you’re hesitant about the use of sugar and red wine vinegar, trust me- it all comes together!

I often hear complaints about how pork chops tend to curl as they cook. We’ve all been there! To prevent this and to ensure a more even cook, use a sharp knife to make slices (without cutting into the meat itself) into the fat of the chops. This should be done at about ¼ inch deep and at 1½ inch intervals. Ta-da!

Pork Chops with Peppers

Ingredients

• 2 Pork Chops, about 7oz each
• Sea Salt
• Freshly Ground Pepper
• Olive Oil
• 2 Garlic Cloves, skin on, crushed
• 1 Small Bunch of Thyme
• Butter

Sweet and Sour Peppers

• Olive Oil
• 1 Red Onion, peeled and sliced
• 2 Red Peppers, seeded and thinly sliced
• Sea Salt
• Freshly Ground Pepper
• 1 Tbsp Sugar
• 3 Tbsps Red Wine Vinegar
• 1 tablespoon Extra Virgin Olive Oil
• Small bunch of Basil, leaves shredded

Instructions

First, prepare the peppers. Heat a bit of olive oil in a large frying pan, then add the onion and peppers. Season them with salt and pepper, add the sugar, and sauté over high heat for 4-5 minutes until soft and colored. (You should hear the vegetables sizzling/hissing in the pan. If not, the pan isn’t hot enough and you’re in danger of boiling the vegetables instead of sautéing them.

Add the vinegar and let it bubble for a minute or two.

When it has reduced and the peppers are soft, turn down the heat. Add the tablespoon of olive oil, and cook for another 2-3 minutes. Stir in the shredded basil, cook for 30 seconds, then turn off the heat. Transfer to a bowl and set aside to infuse. You can now wipe the pan clean to use for the pork. I usually skip this step if there isn’t too much grease/oil. I like the flavors being infused into the meat but you can do whatever you prefer.

Place the cleaned-out frying pan over high heat until hot and add a dash of oil.

Season the chops with salt and pepper really well on both sides, pushing the seasoning into the meat. Add the chops, garlic, and thyme and cook for 2-3 minutes until colored. Turn and cook for another 2-3 minutes on the other side, pushing the thyme under the chops and breaking up the garlic a little.

Toward the end of the cooking time, add 3 chunks of butter and baste the chops with it as they are cooking. Push the fatty edge of the chops toward the back of the pan to help render the fat. Squeeze the garlic out of its skin and place it with the herbs on top of the chops.

Transfer the chops to a plate, and let rest for 5-10 minutes, spooning over the basting butter sporadically.

Serve the chops on top of the peppers with the resting juices and a little juice from the peppers. Serve with a green salad, rice, or a side of your choice.

Related:

One Pan Mustard Pork Chops Recipe

Pork Tenderloin with Kale and Vegetables Recipe

Sheet Pan Pork Chops, Carrots, and Potatoes Recipe