Pork Chops with Sweet and Sour Peppers

This is a simple quick dinner solution that I love. I learnt this recipe from Gordon Ramsay's video series on YouTube but it has definitely become a favourite of mine. And although Ramsay doesn't add red onions to the peppers, I find that they add a different dimension of flavour to the peppers. There is no sauce with this recipe but the sweet and sour peppers are just delish! A nicely cooked pork chop with a great accompaniment are enough to make anyone salivate and that is exactly what this dish does, it makes you want to devour it.

Ingredients:

• Pork chops- enough for two people, roughly 6 oz fillet each
• Bell peppers- red, green and yellow. The more colours the merrier! Sliced finely
• Extra virgin olive oil- as needed
• Red onion sliced finely
• Garlic whole and unpeeled
• Fresh thyme
• Sugar- a couple of teaspoons
• Red wine vinegar- a couple of tablespoons
• Butter- 1/8 cup
• Fresh basil- chiffonade 
• salt and pepper

Method:

• For the chops, get a frying pan hot and place a dollop of butter in the pan along with a drizzle of olive oil. Tossing in your unpeeled garlic and thyme, let the butter sizzle the herb and garlic till you can smell the aroma and gently place the chops on the pan to sear them. Allowing each side to cook for four minutes each, you will need to baste the chops with the butter in the pan. This will ensure that the chops don't get dried out while being pan fried. Add more butter to the pan if you think you require more. 
• In the meantime, while the chops are cooking, in a secondary frying pan heat some olive oil and toss in the peppers and sliced onions. Make sure to keep the heat high enough for you to hear the peppers sizzling on the pan, if they aren't sizzling, they are stewing and trust me, you don't want stewed peppers for this dish.
• Add a teaspoon and half of sugar and a sufficient tablespoon of red wine vinegar to the peppers and gently toss them in the olive oil. When you think that the peppers are just wilting, add the basil chiffonade and give it another toss. 
• Please allow the chops to rest for half the cooking time before serving them. 

Serve the pork chops on a bed of sweet and sour peppers and you will wonder why had you never tried this before!