This simple and tasty recipe from Gordon Ramsay will elevate your pork chops to a new level.
- Two pork chops, approximately 200 grams each. Frying olive oil
- 2 skin-on garlic cloves, smashed
- Butter Olive oil for frying
- 1 red onion that has been peeled and sliced
- 2 deseeded and thinly sliced red peppers
- Sodium chloride and freshly ground black pepper
- 1 tablespoon of caster sugar
- 3 tablespoons of red wine vinegar
- 1 tablespoon virgin olive oil
- A tiny bunch of basil with the leaves shredded
Read More: Strawberry Jam Glazed Pork Chops
Steps To Make It
- To prepare the peppers, heat some olive oil in a big skillet and add the onion and peppers. Season with salt and pepper, add sugar, and sauté over high heat for 4–5 minutes, or until the vegetables are tender and browned. (Ensure that you can hear the vegetables in the pan hissing. If the skillet is not sufficiently heated, you risk boiling the vegetables rather than frying them.)
- Reduce the heat, add the teaspoon of extra virgin olive oil, and continue cooking for an additional 2–3 minutes.
- After adding the basil, cook for 30 seconds, then turn off the heat. Transfer to a bowl and allow to steep. Clean the pan in preparation for cooking the pork.
- Using a sharp knife, make incisions about 5mm deep and 3–4cm apart through the fat of the chops, taking care not to cut into the meat. This will prevent the meat from curling during cooking and allow for equal cooking.
- Add a small amount of oil to a hot, wiped-down frying pan and heat it over high heat. Add the chops and thyme, and saute for two to three minutes, or until browned. Turn and cook for 2–3 minutes, pressing the thyme beneath the chops and slightly breaking up the garlic.
- Add three knobs of butter at the end of the cooking time and baste the chops with it as they cook to speed up the cooking process and keep the chops moist. (Move the chops’ fatty edge toward the pan’s rear to aid fat rendering.)
- Pull the garlic out of its skin and lay it on the chops along with the herbs.
- Transfer the chops to a platter and allow them to rest for 5–10 minutes while occasionally basting them with the butter.
- Serve the chops on the peppers with the remaining juices and a small amount of pepper juice.
Frequently Asked Questions
1. How does Gordon Ramsay cook pork?
Put the pork and sauce in a slow cooker on low flame for 8 to 10 hours, or until the pork is very soft, without removing the cover.
Alternately, cook the beef in a covered casserole at 140°C/275°F/Gas Mark 1 for 6 to 8 hours, or until tender, basting it regularly with the sauce.
2. What is the best way to cook pork chops without them drying out?
Because one of the finest methods for baking pork chops is to start them on the stove in an oven-safe pan before transferring them to a hot oven.
3. How do you make pork chops so not dry and tough?
Try cooking pork chops in chicken stock to rehydrate them. You can also try coating the meat in your favorite barbecue sauce or giving the pork a second chance by adding it to a broth, stew, or casserole to increase the moisture content.