Gordon Ramsay’s Pork Chops with Peppers

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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Print Recipe

4.2 from 36 votes

Gordon Ramsay's Pork Chops with Peppers

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.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Main Course

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

Servings: 2 servings

Author: Callie

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 tbsp sugar
• 3 tbsp red wine vinegar
• 1 tbsp 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

Serving: 1pork chop

*This post may include affiliate links. As an Amazon Associate I earn from qualifying purchase