Pork Chop with Roasted Peppers
Main Dishes • Russian
Description
Pork Chop with Roasted Peppers
Ingredients
- Pork chop with bone 2 pieces
- Olive Oil 3 tablespoons
- Garlic 2 cloves
- Thyme 1 bunch
- Butter 0 oz
- Spanish onions 1 head
- Orange Bell Peppers 2 pieces
- Ocean salt to taste
- Ground Black Pepper to taste
- Sugar 1 tablespoon
- Red Wine Vinegar 3 tablespoons
- Olive Oil 1 tablespoon
- Basil 1 bunch
Step-by-Step Guide
Step 1
Do not peel the garlic, just crush it. Peel and slice the red onion into half-rings. Remove seeds from the bell peppers and slice them thinly. Tear the basil leaves by hand.
Step 2
First, prepare the peppers. Heat some oil in a large skillet, add the onion and peppers. Season with salt and pepper, add sugar, and sauté over high heat for 4-5 minutes until soft and browned. The vegetables in the skillet should sizzle from the heat. If not, the skillet is not hot enough, and you risk steaming the vegetables instead of properly frying them.
Step 3
Add the vinegar and boil for 1-2 minutes to evaporate the liquid and soften the peppers.
Step 4
Reduce the heat, add a tablespoon of cold-pressed olive oil, and cook for another 2-3 minutes. Stir in the torn basil, let it sit for 30 seconds, and turn off the heat.
Step 5
Transfer the peppers to a bowl and let them steep. Wipe the skillet with a paper towel and use it to fry the pork chops.
Step 6
With a sharp knife, make cuts in the pork fat about 5 mm deep, spaced 3-4 cm apart, being careful not to touch the meat. This will prevent the meat from curling while frying and ensure even cooking.
Step 7
Generously season the meat with salt and pepper on both sides, rubbing the spices into the meat.
Step 8
Place the skillet over high heat, heat it well, and add a little vegetable oil.
Step 9
Add the meat, garlic, and thyme, and fry for 2-3 minutes until a crust forms on one side, then flip and cook for another 2-3 minutes on the other side, tucking the thyme under the meat and gently crushing the garlic with a spatula.
Step 10
Towards the end of cooking, add 3 pieces of butter to the skillet, melt it, and baste the meat to speed up cooking and add juiciness to the chops. To render the fat better, press the chops with the fatty sides against the edges of the skillet, squeeze the garlic from its skin, and place it with the herbs on top of the chops.
Step 11
Transfer the chops to a plate and let them rest for 5-10 minutes, occasionally basting with the remaining melted butter.
Step 12
Serve the pork on a bed of peppers, drizzled with the juices released from the meat and peppers.
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