GORDON RAMSAY'S PORK CHOPS WITH PEPPERS ARE INCREDIBLE! It's such a simple, delicious recipe. The sweet and sour peppers compliment the savory pork chops so perfectly. Little about me, I love Gordon Ramsay. It's known that he's one of the best chefs in the world, but he is also a really great teacher.

I got this book for Christmas, and I sat and read it like a novel. It's jam packed with tips tricks and such great information. As silly as this may be I discovered I have been cutting an onion wrong my ENTIRE life. . . Tips like cutting an onion lengthwise from root to root (without cutting off the root) have made cooking so exciting for me, especially when I'm not "crying" from cutting an onion wrong haha.

I want to share his step by step pork chops with peppers recipe to inspire other home cooks to get a "taste" of what this book is about and encourage them to get and read it too!

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Gordon Ramsay's Pork Chops with Peppers

*(step by step instructions are Gordon's as well as the ingredients, tips and measurements!)

{printable version with measurements below}

First prepare the peppers. Heat a little olive oil in a large frying pan, then add the onion and peppers. Season with salt and pepper, add the sugar, and sauté over high heat for 4-5 minutes until soft and colored. (Make sure you can hear the vegetables hissing in the pan. If not, the pan isn't hot enough and you're in danger of boiling the vegetables instead of sautéing them.)
Add the vinegar and let it bubble for a minute or two until it has reduced and the peppers are soft. Turn down the heat, add the tablespoon of extra virgin olive oil, and cook for additional 2-3 minutes. Stir in the shredded basil and continue to cook for 30 seconds, then turn off the heat. Transfer to a bowl and set aside to infuse. Wipe the pan clean, ready to cook the pork.
Using a sharp knife, make cuts into the fat of the chops, about ¼ inch deep and at 1½ inch intervals, making sure you don't cut into the meat. (This will stop the meat from curling up during cooking and will make it cook more evenly.) Season the chops with salt and pepper really well on both sides, pushing the seasoning into the meat.

Place the cleaned-out frying pan over high heat until hot and add a dash of oil. Add the chops, garlic, and thyme and cook for 2-3 minutes until colored. Turn and cook for another 2-3 minutes on the other side, pushing the thyme under the chops and breaking up the garlic a little.
Toward the end of cooking time, add 3 chunks of butter and baste the chops with it as they are cooking, to speed up the cooking process and keep the chops moist. (Push the fatty edge of the chops toward the back of the pan to help render the fat.) Squeeze the garlic out of its skin and place it with the herbs on top of the chops.
Transfer the chops to a plate, and let rest for 5-10 minutes, spooning over the basting butter now and again.
Serve the chops on top of the peppers with the resting juices and a little juice from the peppers.

ENJOY!

Don't forget to check out

Gordon Ramsay's Home Cooking book!

Tag @bingeworthybites AND @GordonGram on Instagram

Looking for MORE recipes? Don’t worry, I gotchu. Try oven roasted peanut butter GOLD, sesame soy roasted edamame, sea salt caramel apple [oatmeal] cookies, perfect Fall pumpkin muffins, Sopapilla [Churro] Cheesecake Bars or my favorite pumpkin roll delight!

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Gordon Ramsay's Pork Chops with Peppers

Callie

Pork Chops with Peppers from Gordon Ramsay's Home Cooking book is such a simple, delicious recipe. The sweet and sour peppers compliment the savory pork chops so perfectly.

4.38 from 89 votes

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Servings servings

Calories 536 kcal

Ingredients

2 pork chops, about 7oz each
sea salt *I used Maldon sea salt flakes
freshly ground pepper *I linked the BEST pepper grinder
olive oil
2 cloves garlic, skin on, crushed
1 small bunch of thyme
butter

Sweet and Sour Peppers

olive oil
1 red onion, peeled and sliced
2 red peppers, seeded and thinly sliced
sea salt
freshly ground pepper
1 tablespoon sugar
3 tablespoon red wine vinegar
1 tablespoon extra virgin olive oil
small bunch of basil, leaves shredded

Instructions

First prepare the peppers. Heat a little olive oil in a large frying pan, then add the onion and peppers. Season with salt and pepper, add the sugar, and sauté over high heat for 4-5 minutes until soft and colored. (Make sure you can hear the vegetables hissing in the pan. If not, the pan isn't hot enough and you're in danger of boiling the vegetables instead of sautéing them.)
Add the vinegar and let it bubble for a minute or two until it has reduced and the peppers are soft. Turn down the heat, add the tablespoon of extra virgin olive oil, and cook for additional 2-3 minutes. Stir in the shredded basil and continue to cook for 30 seconds, then turn off the heat. Transfer to a bowl and set aside to infuse. Wipe the pan clean, ready to cook the pork.
Using a sharp knife, make cuts into the fat of the chops, about ¼ inch deep and at 1½ inch intervals, making sure you don't cut into the meat. (This will stop the meat from curling up during cooking and will make it cook more evenly.) Season the chops with salt and pepper really well on both sides, pushing the seasoning into the meat.
Place the cleaned-out frying pan over high heat until hot and add a dash of oil. Add the chops, garlic, and thyme and cook for 2-3 minutes until colored. Turn and cook for another 2-3 minutes on the other side, pushing the thyme under the chops and breaking up the garlic a little.
Toward the end of cooking time, add 3 chunks of butter and baste the chops with it as they are cooking, to speed up the cooking process and keep the chops moist. (Push the fatty edge of the chops toward the back of the pan to help render the fat.) Squeeze the garlic out of its skin and place it with the herbs on top of the chops.
Transfer the chops to a plate, and let rest for 5-10 minutes, spooning over the basting butter now and again.
Serve the chops on top of the peppers with the resting juices and a little juice from the peppers.

Notes

*HOW TO SLICE PEPPERS:

Chop off the green stalk and stand the flat end on your cutting board. Now slice down from the top, almost like peeling an orange, working your way around the pepper, to leave a tree of seeds. Now place the pepper slices down on the worktop, and holding them down with your three middle fingers, cut them into slices. Don't try to rush: speed will come with practice.

*THIS ENTIRE RECIPE IS WRITTEN AND PROVIDED

BY GORDON RAMSAY'S HOME COOKING BOOK*

Nutrition

Keyword chipotle peppers, easy dinner recipes, easy recipes, pork chops, quick dinner recipes, sauteed red pepper, sweet and sour peppers

DID YOU MAKE THIS RECIPE?I wanna see! Tag @bingeworthybites on Instagram!

Comments

Nicole

August 22, 2020 at 12:13 am

I don't leave comments on recipes. EVER.

But this?

Oh my goodness Lord! Cook this...cook this NOW. This was divine and WON'T disappoint....it'll only DISSAPPEAR. Yum.
Callie

August 22, 2020 at 3:11 am

Thank you so much for commenting Nicole! I am so so so happy you tried it! It's seriously one of my favorites!❤️❤️❤️
KENNETRA BROWN

November 10, 2020 at 10:25 pm

I am making this tonight thank you for sharing
Callie

November 10, 2020 at 10:33 pm

Oh good! I hope you love it!! Let me know if you have any questions 😊 & thank you so much for letting me know! ❤️
Janet

December 27, 2020 at 5:50 pm

I tripped upon your website when searching for the written recipe for this. I'm planning to make it this week. I love your cooking philosophy! Have you made any other recipes from the Gordon Ramsay book?
Callie

December 28, 2020 at 10:54 pm

Hi Janet! Thank you so much! ❤️❤️❤️ I have! I actually have a few of his books I will definitely share some other favorites! Let me know if you're looking for more of his entree style recipes, or if you'd like to see appetizers/desserts etc.. 😊
Annika Jones

January 26, 2021 at 11:53 pm

Tender and juicy, lovely flavor like eating at a wonderful restaurant!
Callie

January 27, 2021 at 4:40 pm

Hi Annika!
Thank you so much for commenting! I am so happy to hear you liked them!! ❤️❤️❤️
Alonso

February 20, 2021 at 3:05 am

I will try this on Sunday! Thanks for posting wish me luck!
Callie

February 23, 2021 at 4:30 pm

Yay! Good luck! 💕 I hope it turned out great!!
Chelsea M Ridout

November 13, 2021 at 7:45 pm

I saw Gordon make this on his at-home cooking show when I first started learning to cook. I've made it at least twenty times since then and it is an absolute crowd-pleaser and one of my favorite things to make. It's SO easy and SOOOOOO delicious!!
Callie

November 18, 2021 at 3:40 pm

Hi Chelsea! I am so happy you've tried it! I totally agree and it's seriously one of my favorites!
glen

March 20, 2023 at 7:33 pm

I am a Huge Gordon Ramsy Fan, like big time fan, i looove cooking and baking, this recipe is a Favorite, hands down. simple, delicious, and time manageable for a healthy dinner. Thank you for Sharing this recipe. i will be cooking more from Gordon Ramsy. very inspirational 👏
Callie

March 21, 2023 at 7:31 am

Hi Glen,
I am so glad you liked it! I am a huge fan of him too! Definitely check out his cookbook Home Cooking- that's where this recipe came from 🙂
Christina

May 10, 2023 at 9:02 am

What is a side that would compliment this dish?
Callie

June 21, 2023 at 9:31 am

Hi Christina!
The peppers would pair really well with a potato side!
Camille

February 16, 2024 at 5:55 am

Hii may i know how thick are your chops for this recipe???
Paul

March 23, 2024 at 9:06 am

could I substitute the red wine vinegar for either white or balsamic ,I have made this before and it's delicious
John G.

April 27, 2024 at 5:58 pm

This recipe sounds delicious, thanks for sharing. However, being a fairly new cook, I can't believe how many different types of PORK CHOPS are out there? I have discovered five types of pork chop — the rib chop, boneless chops, porterhouse chop, sirloin chops, and shoulder chops, not to mention how thick or how thin.
I can find no reference in the recipe as to which ones to use and cannot tell by the picture. Please, would you be more specific in the type on pork chops I would use to make this recipe. I did notice that you specified 7 ounces each and that helps. Your input will be much appreciated as I'm drooling thinking of making this.
Bill

February 09, 2025 at 8:18 pm

I made it tonight and not sure why my center cut pork chops were so tough and dry. I may have cooked them too long or because we ate it later have to warm it up in a microwave.
Callie

February 11, 2025 at 10:29 pm

Hi Bill! Overcooking can definitely cause the pork chops to be tough and dry, and reheating in the microwave can sometimes make them a bit more so. Next time, try cooking them to an internal temperature of 145°F and letting them rest before cutting. For reheating, covering them with a damp paper towel in the microwave might help keep them juicier. Hopefully that helps for next time! 🙂

Gordon Ramsay's Pork Chops with Peppers

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