Gordon Ramsay's Pork Chops with Sweet 'n Sour Peppers

My roommate, Happy, and I have decided to do this awesome weekly girls-night event where we cook together and (ideally, though I've been on a little break) drink wine and watch horrible reality television or gossip or just whatever, have girl time plus cats. Sounds like a great idea! The first night we did this we actually also had my boyfriend, Adam, joining us, which was fine because we made way too much food. This recipe was absolutely FAAABULOUSS probably because of all the butter buuut you can make it healthier. Pretty easy too!

Gordon Ramsay's Pork Chops with Sweet 'n Sour Peppers

Recipe from My Kitchen of Love

For the pork chop:

2 pork chops

Olive oil, for frying

2 garlic cloves, crushed with skin on

Small bunch of thyme

Few knobs of butter

For the sweet & sour peppers:

Olive oil, for frying

1 red onion, peeled and thinly sliced

2 red peppers, thinly sliced

Sea salt

Ground pepper

1 tbs caster sugar

3 tbs red wine vinegar

1 tbs extra virgin olive oil

Small bunch of basil leaves, shredded

Heat some olive oil over a large frying pan on high heat, then add onion and peppers. Season with salt, pepper, sugar and saute for 4-5 minutes until soft and colored.

Add the vinegar and let it bubble for a few minutes until it has reduced. Turn down the heat, add the extra virgin olive oil and cook for a further 2-3 minutes. Stir in the shredded basil and continue to cook for 30 seconds, then turn on the heat. Transfer to a bowl and leave to infuse.

To prepare the pork chop, use the sharp knife to make cuts into the fat, making sure that it’s not into the meat. Season with salt & pepper on both sides, rub and push well into the skin.

Heat the frying pan over high heat until hot & add a dash of oil, then tip in the pork chops, garlic and thyme and fry for 2-3 minutes until colored. Turn and fry for another 2-3 minutes, pushing the thyme under the chops and breaking up the garlic a little. Towards the end of cooking time, add in a generous amount of butter (you’ll love it later), lightly tilt the pan and baste the chops with melted butter as they are cooking.

Transfer the chops over a plate, with herb and garlic on top, leave it to rest for 5-10 minutes, continue basting with butter now and then. Serve the chop on top of the peppers and onions.