Pork T-Bone Steak with Fried Peppers
4 servings
25 minutes
Pork steak on the bone with fried peppers is a vibrant and rich dish of Russian cuisine, embodying simplicity and a wealth of flavors. Juicy pork chops infused with the aroma of thyme and garlic acquire a golden crust while retaining a tender texture inside. The garnish of sweet peppers sautéed with red onions and wine vinegar complements the meat with bright sweet-and-sour notes, creating a harmonious balance of flavors. The dish is not only perfect for a cozy family dinner but also makes a worthy treat on the festive table. Serving it on a bed of caramelized vegetables makes it especially appetizing and aesthetically pleasing. The flavor of the dish unfolds even more when served with a glass of red wine or fresh green salads.
1
Do not peel and crush the garlic. Peel the red onion and slice it into half rings. Remove seeds from the sweet pepper and chop it thinly. Tear the basil leaves by hand.
- Garlic: 2 cloves
- Red onion: 1 head
- Red sweet pepper: 2 pieces
- Basil: 1 bunch
2
First, prepare the peppers. Heat some oil in a large skillet, add the onion and pepper. Season with salt, pepper, add sugar, and sauté on high heat for 4-5 minutes until soft and browned. The vegetables in the skillet should sizzle from the heat. Otherwise, the skillet is not hot enough, and you risk boiling the vegetables instead of properly frying them.
- Olive oil: 3 tablespoons
- Red onion: 1 head
- Red sweet pepper: 2 pieces
- Sea salt: to taste
- Freshly ground black pepper: to taste
- Sugar: 1 tablespoon
3
Add the bite and boil for 1-2 minutes until the liquid evaporates and the peppers become soft.
- Red wine vinegar: 3 tablespoons
4
Reduce the heat, add a tablespoon of cold-pressed olive oil, and cook for another 2-3 minutes. Stir in torn basil, hold for 30 seconds, and turn off the heat.
- Extra virgin olive oil: 1 tablespoon
- Basil: 1 bunch
5
Transfer the peppers to a bowl and let them sit. Wipe the pan with a paper towel, using it for frying pork cutlets.
6
Make cuts in the pork fat about 5 mm deep, 3-4 cm apart, trying not to touch the meat. This will help the meat not to curl while frying and cook evenly.
7
Well salt and pepper the meat on both sides, rubbing the spices into the meat.
- Sea salt: to taste
- Freshly ground black pepper: to taste
8
Place the pan on high heat, heat it well, and pour in a little vegetable oil.
- Olive oil: 3 tablespoons
9
Place the meat, garlic, and thyme and fry for 2-3 minutes until a crust forms on one side, then flip and cook for another 2-3 minutes on the other side, tucking the thyme under the meat and gently crushing the garlic with a spatula.
- Pork chops on the bone: 2 pieces
- Garlic: 2 cloves
- Thyme: 1 bunch
10
Towards the end of cooking, add 3 pieces of butter to the pan, melt it, and drizzle it over the meat to speed up cooking and add juiciness to the patties. To render the fat better, press the patties with their fatty sides against the edges of the pan, squeeze the garlic from its skin, and place it with herbs on top of the patties.
- Butter: 20 g
11
Place the cutlets on a plate and let them rest for 5-10 minutes, occasionally drizzling with the remaining melted butter.
- Butter: 20 g
12
Serve the pork on a bed of peppers, lightly drizzled with the juice released from the meat and peppers.