Pork Chops with Sweet & Sour Red Pepper & Onion

Pork Chops with Sweet & Sour Red Pepper & Onion

Serves 2

We created this recipe from a Gordon Ramsay video, of course we modified it to suit our tastes. It is a somewhat unusual recipe for Loraine and I as we are really not into sweet and sour dishes as a rule. But, rules are meant to be broken and this is one of our favorite recipes. It's relatively quick and easy to make.

There are a few things that we have learned. It is important that the red pepper be very fresh and the pork chops should be about 5/8" to 3/4" thick and weigh about 4 to 5 oz. each, bone out. We commonly use a butterfly pork chop cut in half. If the pork chop is to thin it will end up very dry.


Sweet & Sour Red Pepper & Onion

Pork Cops


Sweet & Sour Red Pepper & Onion

  1. In a sauté pan, on medium high heat, sauté the red pepper and onion in 1 Tbsp. of olive oil. Sauté for 3 minutes.
  2. Stir in the salt and pepper to taste.
  3. Add the sugar and continue to sauté until the vegetables start to brown.
  4. Turn down the heat to medium add the red wine vinegar and the remaining olive oil.
  5. Mix and simmer the vegetables for 3 minutes.
  6. Mix in the basil and cook for 30 seconds.
  7. Pour the vegetable mixture into a warm bowl and cover to keep the heat in. Set aside.

Pork Chops

  1. Season both sides of the pork chops with salt and pepper.
  2. On medium heat add the olive oil to the sauté pan. When the oil is hot add the pork chops. Place the crushed garlic cloves and the Thyme around the chops.
  3. Add the butter, slowly and allow it to melt. Use the melted butter to baste the pork chops by tilting the pan and scooping the liquid with a large spoon.

  4. Cook for 3 to 4 minutes on each side (depends on thickness and whether the pork chops were sitting on the counter or came directly from the refrigerator). Continue to baste.
  5. Once the pork chops are cooked, remove them from the pan and place on a warm dish for the same period of time that they cooked. Loosely tent the pork chops to keep them warm.

To serve; place half of the vegetables on a hot plate and cover with a pork chop.

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Bon Appétit