Pork Chop With Peperonata


Sandy, Lynn and I had a late lunch on the front porch yesterday and this is what I made, taking the recipe from this weekends Financial Times. I had two thick cut pork chops so after cooking, I cut each into thirds, and we each had two thirds of a pork chop, which was plenty. I also cooked the peperonata with one onion instead of two, and as it says in the blurb above the recipe, “This makes quite a lot of peperonata and half can be kept back and stored in the fridge for a week”. Enjoy!

2 red peppers
1 red chili
2 onions
30 ml olive oil
2 cloves garlic
A few sprigs of thyme
50 ml white wine
2 thick cut pork chops, at least 2 cm thick
1 lemon

1. Char the peppers on an open flame until blackened all over and place in a plastic bag together with the also charred chili. Tie a knot in the bag and leave for 20 minutes. After this time, remove the peppers, remove the blackened skin, cut open and remove the seeds and then cut the flesh into long thin strips. Peel, seed and chop the chili as well.
2. Peel and slice the two onions very thinly. Peel and chop the garlic very thinly as well. Stew them both in a heavy sauté pan until soft and transparent. Add the peppers and the thyme, season with salt and pepper, and then add the wine and stew very gently for 10 minutes.
3. Season the chops with salt and pepper and place in a heavy, dry pan. Let the chops color very gently for about 8 minutes and then turn and cook for the same time on the other side.
4. Remove the chops from the pan. Squeeze half the juice of lemon into the pan and scrape up any juices before adding the peperonata. Return the chops to the pan, coat them with the mixture and then serve.


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