Fried pork chops with sweet and sour pepper
2 servings
25 minutes
Fried pork chops with sweet and sour pepper is a culinary masterpiece that combines the traditions of Chinese cuisine and European love for juicy meat. The chops, carefully prepared and fried to a golden crust, gain rich flavor from butter, garlic, and thyme. The sweet and sour pepper sautéed with wine vinegar and basil adds a zesty freshness to the dish and balances the dense meat texture. A special frying technique gives the chops a nutty hue, making them particularly aromatic and tender. This dish is perfect for both family dinners and festive gatherings, and its rich, layered flavor will leave no one indifferent. The combination of sweetness, tanginess, and deep meaty richness turns this recipe into a true gastronomic masterpiece.
1
Peel the red onion and slice it into strips, remove the seeds from the peppers and slice them thinly.
- Red onion: 1 head
- Red sweet pepper: 2 pieces
2
Heat the pan, pour in oil, add pepper and onion, and sauté over high heat; everything in the pan should crackle and sizzle.
- Olive oil: 2 tablespoons
- Red sweet pepper: 2 pieces
- Red onion: 1 head
3
Salt and pepper, add 1 tsp of sugar to caramelize the onion and soften the pepper. The sizzling in the pan should be constant; otherwise, the vegetables will be stewed when we need them to be fried. Add wine vinegar and fry for 3-4 minutes. Remove from heat and add 50g of olive oil and chopped basil. Mix everything together, let it sit to absorb flavors, and serve on a plate.
- Ground black pepper: to taste
- Salt: to taste
- Sugar: 1 teaspoon
- Red wine vinegar: 3 tablespoons
- Olive oil: 2 tablespoons
- Basil: 1 bunch
4
Wash the pork chops, dry them, and score the skin to prevent curling. Season with pepper and salt, pound to keep the spices from falling off, and slightly tenderize the meat.
- Pork chops on the bone: 200 g
- Ground black pepper: to taste
- Salt: to taste
5
Heat the pan with oil, place the cutlet in it, and add crushed garlic in its skin and thyme sprigs.
- Olive oil: 2 tablespoons
- Garlic: 2 cloves
- Thyme: 1 bunch
6
Flip the cutlet, add pieces of butter to the pan. Tilt the pan slightly and pour the butter over the cutlet. The color of the butter will turn nutty.
- Butter: 30 g
7
Flip again and fry for 3 minutes on each side. It all depends on the thickness of the cutlet and your preferred doneness. Let the cutlets rest for as long as they were fried. Serve everything on a plate, along with the pepper.