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