Thursday, June 11, 2015

Pork Chops with Sweet & Sour Peppers by Angela Seah Thulin

A dish that was inspired by Gordon Ramsay..

Verdict from my husband - 4/5. The meat is very soft & juicy, quite abit of pork taste, not so much flavour but eaten with the paprika and onions - it tastes really good.

My comments - The pork chop itself not as flavorful but with the paprika and onions = it's yummy! My son who has never tried paprika before even like this combination with the pork chop and he finished up the paprika portion i served him.

P.s. Please season the pork chop with generous amount of salt and pepper. And i think while cooking the pork chop, you could add a dash of dried thyme.

Recipe -

Vegetables -
2 tbsp Olive oil
200g paprika (after de-seeded), sliced
100g yellow onion, sliced
50g red onion, sliced
1/4 tsp salt
Dash of ground pepper
2 tsp sugar
1 tsp red wine vinegar
1 1/2 tbsp Olive oil
Bunch of fresh basil leaves (8g), sliced

Meat -
2 tbsp Olive oil
400g pork chops (2 pieces of pork chop)
4 glove garlic, crushed with skin on
Bunch of fresh thyme (8g)
15g butter

Steps -

1. Season the pork chop with generous amount salt and pepper. Give some punch to the meat.

2. Add 2 tbsp Olive oil into pan, add the paprika, yellow and red onions in and cook on high heat. Add salt and pepper follow by sugar. Stir n toss.

3. Once caramelized, add red wine vinegar.  Stir well and turn the heat to low. Add 1 1/2 tbsp olive oil to it and let it sit for 2 mins. Then add the sliced basil in and mix well & off flames. Done. Set aside.

4. In a clean pan with 2 tbsp olive oil heated, place the pork chop in. I used med-high heat. Add the garlic and thyme in. After first flip, add butter in. Tilt the pan and scoop the juices to the surface of the pork chop. Each side of the pork chop took me 3 and half minutes, not longer than that.

Add butter after first flip

Display and serve!

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