With this being the first Gordon Ramsay recipe I tried out I went in guns blazing thinking it would look exactly like the meal he whipped up. Of course, when I got to my first hurdle of chopping the capsicum using his method, I got a bit stuck. This definitely will take some practice. Overall this turned out really well for a first attempt, will definitely be a dish I make again as you can definitely impress people by cooking them this dish. Traditionally, I am not a huge fan of sweet and sour flavours, but this whole meal was delicious and the peppers were the perfect flavour to pair with the succulent pork meat.
For the sweet and sour peppers –
- 3 T olive oil, for frying
- 1 red onion
- 2 red capsicums (peppers)
- salt and pepper to taste
- 2 T sugar (I used one each of white and brown sugar)
- 3 T red wine vinegar
- Handful of basil leaves, coarsely chopped
For the pork chops –
- 2 pork chops
- 3 garlic cloves
- 6 sprigs thyme
- 2 T olive oil, for frying
- Few knobs of butter
1 Get the pork chops out of the fridge and cut the rind of the chop as per the Gordon Ramsay method to ensure the chop will sit in the pan. Season with coarse ground pepper and sea salt and leave to sit for 20 minutes to bring the chops to room temperature.
2 Peel and thinly slice the red onions into slithers, then slice the red capsicums using the Gordon Ramsay method.
3 Add 2 T of olive oil to a hot medium sized frying pan. Add the onions and capsicum to the pan. You should hear them sizzle as soon as they hit the hot pan and oil.
4 Shallow fry for 1 minute then add the sugar to help the peppers break down, this should caramelise the onions. Once you see the capsicum and onions visibly change, peppers should soften, and onions should become a clearer colour then add the red wine vinegar and last tablespoon of olive oil.
5 Roll the basil around itself then coarsely chop before adding to the pan 30 seconds before taking it off the heat. Tip capsicums onto a plate for the meantime.
6 Place a large sized frying pan on the element, add 2 T of oil and leave to heat up. Meanwhile crush 3 large cloves of garlic, not chopping the ends or removing the peel, and gather thyme sprigs.
7 When frypan and oil is just steaming add your two pork chops. This should take about 4 minutes each side (depending on chop thickness), placing chop away from you in the pan.
8 Just after turning chop over to cook other side, add the knobs of butter. Wait one minute and then with a spoon, spoon the buttery mixture (infused with garlic and thyme) over the top of the steaks.
9 When cooked through, plate up with the sweet and sour peppers and feel proud as you have just accomplished a delicious pork chops meal!
* If you want to pad this meal out with some carbohydrates, either mashed potato or cous cous would go well.
*See video here.