Pork Chops and Peppers
Gordon Ramsay’s Ultimate Cookery Course
Cooking shows are one of my favorite things to watch! The PBS cooking shows are some of my favorites. Cook’s Country and America’s Test Kitchen are always recorded on our DVR. I’ve been known to watch the same episode…5…6…7 times!!!! I do the same thing with cooking magazines! I read them over and over!
Being that I have a love for cooking shows, you have to imagine my excitement when I came across an article that talked about shows to binge watch…and it included a cooking show…!!!
Gordon Ramsay’s Ultimate Cookery Course is so different from some of his shows that you have seen on network TV. Unlike his reality show, Hells Kitchen, this is Gordon Ramsay cooking alone, at home in his kitchen teaching the viewers!!
The Gordan Ramsay’s Ultimate Cookery Course…unlinke Hell’s Kitchen, it isn’t him screaming and yelling at two competing kitchen staffs…it is him at home in his kitchen, teaching the viewers at home! The show is available on Amazon Prime!! He also has a cookbook that goes along with the online cooking class!
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In one of the first episodes, Gordon Ramsay walks you through how to create a gourmet dinner dish that includes skillet pork chops and sweet and sour peppers! I immediately wanted to make the dish as I watched him sear the peppers and chops in the pan! The sizzle alone will pull you in! The ingredients are super clean and it is a visually appealing dish!
Gordon Ramsay’s Skillet Pork Chops and Sweet and Sour Peppers
This skillet porkchop dinner is simple dinner to execute and taste like no porkchop you’ve ever had before! I didn’t have cast iron skillet to use, so we used our Scanpan!
What will you need for this dish?
2 Bone In Pork Chops, allow to rest at room temperature for 45 minutes before cooking
2 Bell Peppers, thinly sliced
1 Red Onion, thinly sliced
4 Tbsp Olive Oil, divided
Salt and Pepper
1 Tbsp Sugar
2 Tbsp Red Wine Vinegar
1/4 cup Thinly sliced Basil
3 cloves Garlic, crushed (keep the skin on, crush with the side of a knife)
1 small bunch fresh Thyme
3 Tbsp Butter
Instrutions for the Pork Chops and Peppers
For the Sweet and Sour Peppers:
In a skillet over medium to medium-high heat, add in 2 Tablespoons of the olive oil. Add in the sliced peppers and red onion. Make sure that the veggies are sauteing (anad making that hissing sound) the whole time. They shouldn’t steam. Sprinkle with salt and pepper and toss to coat. Then, add in the sugar so that the peppers and onion begin to caramelize and break down. After a couple of minutes, add in the red wine vinegar, continuing to saute and toss the peppers. Sprinkle on the fresh basil, and once incorporated, set aside the peppers.
For the Pork Chops:
In the same skillet, wiped clean, add in the remaining olive oil and heat the pan until the oil is nearly smoking. Pat the pork chops dry with paper towels, and season well on both sides of the pork chops. For any fat surrounding the pork chops, make two to three cuts through the fat so that it doesn’t contract. This will make sure the pork chops stay flat and cook on the pan evenly.
Place the pork chops into the heated pan and olive oil. Add in the crushed garlic cloves and fresh thyme. Cook the pork chops for about 3 minutes each side, for a medium done chop. After you have flipped the pork chops to the other side, add in the butter around the chops and baste them until done. Allow them to rest for 5 minutes before cutting and serving.
Serve the peppers and pork together!
Where to get your pork chops?
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Gordon Ramsay’s Pork Chop and Peppers
- 2 Bone In Pork Chops
- 1 Red Onion Thinly Sliced
- 4 tbsp Olive Oil , Divided
- 1 Salt and Pepper to taste
- 1 tbsp sugar
- 2 tbsp Red Wine Vinegar
- 1/4 cup Thinly Sliced Basil
- 3 cloves Garlic, crushed with skin on
- 1 small bunch fresh Thyme
- 3 tbsp Butter
For the Peppers
- In a skillet over medium to medium-high heat, add in 2 tablespoons of the Olive Oil
- Add in the sliced peppers and red onion
- Make sure that the veggies frying and not sauteing ( making that hissing sound the whole time). You don't want them to steam
- Sprinkle with Salt and Pepper and toss to coat
- Then, add in the sugars so that the peppers and onion begin to carmelize and break down
- After a couple of minutes, add in the red wine vinegar, continuing to fry and toss the peppers.
- Sprinkle on the fresh basil and once incorporated, set aside the peppers
For the Pork Chops
- In the same skillet, wiped clean, add in the remaining Olive Oil and heat the pan until the oil is nearly smoking
- Pat the pork chops dry with paper towels, and season well on both sides of the pork chops
- For any fat surrounding the pork chops, make two to three cuts through the fat so that it doesn't contract. This will make sure the pork chops stay flat and cook evenly in the pan.
- Place the pork chops into the heated pan and olive oil
- Add in the crushed garlic cloves and fresh thyme.
- Cook the pork chops on each side for a medium done chop
- After you have flipped the pork chops to the other side, add in the butter around the chops and baste them until done
- Allow them to rest for 5 minutes before cutting and serving
- Serve the peppers and pork chops together