Main Ingredients:
Pork chop: appropriate amount; Sweet peppers: appropriate amount; Onion: appropriate amount.
Seasonings:
Salt: appropriate amount; Pepper: appropriate amount; Red wine vinegar: appropriate amount; Basil leaves: appropriate amount; Thyme: appropriate amount; Garlic: appropriate amount.
Taste: Sweet and sour; Cooking method: Pan-fried; Time: Half an hour; Difficulty: Moderate.
Pan-fried Pork Chop with Sweet and Sour Peppers – Gordon Detailed Cooking Steps
Cut the sweet peppers and onions.
Cut the sweet peppers with the pointed end facing up, cut around the curve of the sweet peppers, and then cut into thin strips.
Add salt, pepper, and a spoonful of sugar.
Stir-fry with olive oil until water comes out, then add red wine vinegar.
Add a little basil leaves.
Cut two slits on the pork skin to prevent it from curling up.
Season with salt and pepper.
Heat the pan with oil until smoking, then add the pork chop, two cloves of crushed garlic, and about three sprigs of thyme.
Add three small pieces of butter.
The juice from the butter will continuously be poured onto the pork chop, seasoning and coloring it, ensuring that the pork chop is not too dry.
If it is cooked for another half minute, it will be half cooked.
Let the pork chop sit in another plate for a while before placing it on the serving plate. The resting time is about the same as the cooking time.
