Pork Chops with Sweet & Sour Peppers and Basil Vinaigrette
Ingredients for Pork Chops:
- 3 tablespoon extra-virgin olive oil, divided
- 1 red onion, peeled and thinly sliced
- 2 red peppers, seeded and thinly sliced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon sugar
- 3 tablespoons red wine vinegar
- 2 bone in pork chops, 7 - 8 ounces each
- 1/2 tablespoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons olive oil
- 2 cloves garlic, thinly sliced
- 1 small bunch thyme
- 3 tablespoons butter
Procedure for Pork Chops:
- Heat 2 tablespoons of olive oil in a large pan on medium high heat, add onions and peppers. Season with salt, pepper, add sugar. Sauté for 3 - 4 minutes.
- Add the red wine vinegar and let it reduce for 1 to 2 minutes or until soft. Turn down the heat, add the remaining tablespoon of extra virgin olive oil, and cook for additional minute. Remove from heat and transfer to a bowl to set aside to infuse.
- Using a sharp knife, make cuts into the fat of the chops, about 1/4 inch deep and at 1½ inch intervals, making sure you don't cut into the meat. Allowing the meat to stop from curling up during cooking and will make it cook more evenly. Generously season the pork chops with salt on both sides.
- Place the pan on medium high heat and add 1 tablespoon of oil. Add the chops when the pan starts to smoke and sear. Allow the pork chop to sear to golden brown color, then flip. After 1 minute add garlic slices and thyme and cook for 2 minutes.
- Toward the end of cooking time, butter and baste the chops with it as they are cooking, to speed up the cooking process and keep the chops moist.
- 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.
Ingredients for Vinaigrette:
- 1/2 cup packed basil leaves, chiffonade
- 1/2 tablespoon of red wine vinegar
- pinch crushed red pepper flakes
- 1/4 cup extra virgin olive oil
- pinch salt and pepper
Procedure for Vinaigrette:
- In a small bowl, whisk together basil, red wine vinegar, and red pepper flakes.
- Slowly drizzle in the extra virgin oil.
- Season to taste and set aside until ready to garnish.
1. Sauté: Literal translation, “to jump”. A quick cooking method used to cook food in a shallow pan using high heat.
2. Sear: A cooking method to quickly brown the surface of food by exposing it to high heat. This process is used in grilling, braising, roasting to lock in juices and flavor.
3. Baste: This cooking method is used to add moister, prevent drying and to add flavor. Melted butter, fat or pan drippings are typically used to baste.
4. Chiffonade: Literal translation, “made from rag”, like the garment. It is a culinary term for thinly slicing herbs. This process helps to slow down oxidation and bruising of herbs.
5. Vinaigrette: Is made to use as a salad dressing or marinade. For traditional vinaigrette ratio, is one-part acid to three parts fat.