Pork Loin Chops with Onions and Red Peppers

One of the first Gordon Ramsay recipes we tried. A very easy recipe when time is not on your side.

Pork Chops with Onions and Peppers

Juicy tender Pork Chops with an Asian inspired Onion and pepper mix – recipe inspired by Gordon Ramsay
Prep Time15 minutes
Active Time20 minutes
Course: Main Course
Yield: 2


  • 1 Red onion Roughly chopped
  • 2 Red Pepper deseeded and thinly sliced
  • 2 Pork Chops roughly 200g each
  • 2 Garlic Cloves bashed
  • 1 bunch Thyme
  • Butter
  • 1 tbsp Caster Sugar
  • 3 tbsp Red Wine Vinegar
  • 1 tbsp Extra Virgin Olive Oil
  • 1 bunch Basil


  • Make sure chops are at room tempreture
  • Heat a pan with oil until nice and hot. Add the red onion and peppers. Season with Salt and pepper and give it a quick stir. You should hear the frying sound immediately, if not the pan was not hot enough. Add the sugar and saute on high heat for 3-4 minutes or until soft and coloured.
  • Add the vinegar and give it a stir for a minute, then lower the heat and add the oil and cook for another 2 minutes.
  • Add the shredded Basil in for 30 seconds. Then remove from the heat, transfer to a dish and leave to infuse. Clean out the pan for the pork chops
  • Get the pan hot again and add the oil.
  • While waiting, using a sharp knife, make cuts into the fat of the chops, about 5mm deep and at 3–4cm 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 well with Salt and pepper.
  • Pan should be ready, add the chops for 2-3 minutes per side. Add the thyme and push it under the chops, and also the garlic
  • Near the end, add 2 knobs of butter in the pan and tilt it so that juices can be spooned over the chops – should smell of heavan
  • Remove the chops to a plate and spoon over the juices to keep moist. Let rest for 5-10 minutes
  • Add teh garlic to the onion and pepper, mix
  • Serbe the chops on tope of the peppers with some basting juice



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