Pan-fried Pork Chop with Sweet and Sour Bell Peppers

Taste: Garlic; Cooking Method: Pan-fried; Time: Half an hour; Difficulty: Normal.

Detailed Steps for Pan-fried Pork Chop with Sweet and Sour Bell Peppers

Prepare the ingredients according to the instructions. Many friends say that spices are hard to find, but in fact, they can be bought on Taobao, Metro, or large supermarkets. Fresh or packaged can be used. Various fresh spices are often used in Western cuisine. I usually buy them at the market and grow them on the balcony. When I need them, I just pick some, which is convenient and fresh.

First, let’s prepare the sweet and sour bell peppers. Heat the pan over high heat and add olive oil. When the oil is hot, add the finely sliced onion and bell pepper. Add a little salt and black pepper and 1 tablespoon of white sugar, stir-fry for 4 to 5 minutes until the bell pepper is soft and colored.

Pour 3 tablespoons of red wine vinegar into the softened bell pepper. At this time, the whole kitchen will be filled with a sour and refreshing aroma. After 1 to 2 minutes of thickening, turn off the heat, add a little olive oil, continue to stir-fry for 2 to 3 minutes, add chopped basil, and stir-fry for another 30 seconds.

Turn off the heat, transfer the bell peppers to a plate, and set aside. The time for cooking the pork chops can also allow the bell peppers to marinate more.

Next, we need to prepare the pork chops. Cut the outer fat part every other distance to ensure that the membrane between the fat and lean meat is cut off. This can ensure that the pork chops will not curl when heated.

Before seasoning, use kitchen paper to dry all the excess moisture on the pork chops. Sprinkle sea salt and black pepper evenly on the pork chops for seasoning, and press the seasoning on the pork chops with your hands to help the pork chops lock in the flavor.

Heat the pan over high heat, add olive oil, make sure the oil temperature is hot enough and feels like it’s about to smoke, then add the pork chops, freshly picked basil, and flattened garlic. Fry each side of the two-finger-thick pork chops for 2 to 3 minutes to ensure that they are colored. If your pork chops are not thick enough, shorten the time accordingly. For example, the pork chops I bought this time are only one finger thick, so I only fried them for 1 to 2 minutes on each side.

After both sides of the pork chops are colored, add a tablespoon of butter. Continuously pour the butter on the pork chops with a spoon to ensure that the pork chops lock in the flavor and keep the juice.

After the pork chops are cooked, the most important step is to let them rest on a plate for 5 to 10 minutes, and continue to pour the butter in the pan on the pork chops. Finally, plate and enjoy this economical and delicious pork chop feast!