You’ll be amazed at how two such simple things can taste so good together. The sweet and sour peppers cut through the richness of the beautifully sautéed chops and make for a really good, quick supper dish. As always when cooking chops, leave them to rest as long as you cooked them so that they can tenderize and
reabsorb their juices.

SERVES 2

INGREDIENTS

• 2 pork chops, about 7 ounces each
• Sea salt and freshly ground black pepper
• Olive oil
• 2 garlic cloves, skin on, crushed
• Small bunch of thyme
• Butter
• 1 red onion, peeled and sliced
• 2 red peppers, seeded and thinly sliced
• Sea salt and freshly ground black pepper
• 1 Tbsp sugar
• 3 Tbsp red wine vinegar
• 1 Tbsp extra virgin olive oil
• Small bunch of basil, leaves shredded

INSTRUCTIONS

1. First prepare the peppers. Heat a little olive oil in a large frying pan, then add the onion and peppers. Season with salt and pepper, add the sugar, and sauté over high heat for 4–5 minutes until soft and colored.
2. 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 an additional 2–3 minutes. Stir in the shredded basil and continue to cook for 30 seconds, then turn off the heat. Transfer to a bowl and set aside to infuse. Wipe the pan clean, ready to cook the pork.
3. Using a sharp knife, make cuts into the fat of the chops, about ¼ inch deep and at 1½-inch intervals, making sure you don’t cut into the meat. Season the chops with salt and pepper really well on both sides, pushing the seasoning into the meat.
4. Place the cleaned-out frying pan over high heat until hot and add a dash of oil. 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.
5. Toward the end of cooking time, add 3 chunks of butter and baste the chops with it as they are cooking, to speed up the cooking process and keep the chops moist. (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 with the herbs on top of the chops.
6. Transfer the chops to a plate, and let rest for 5–10 minutes, spooning over the basting butter now and again.
7. Serve the chops on top of the peppers with the resting juices and a little juice from the peppers.

NOTES

• Chop off the green stalk and stand the flat end on your cutting board. Now slice down from the top, almost like peeling an orange, working your way around the pepper, to leave a tree of seeds. Now place the pepper slices down on the worktop, and holding them down with your three middle fingers, cut them into slices. Don’t try to rush: speed will come with practice.