Micah Meals

Pork Chops with Sweet and Sour Peppers




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For the pork chop:

  • 2-4 pork chops (see note)

  • Olive oil, for frying

  • 2 garlic cloves, crushed with skin on

  • Small bunch of thyme

  • Few knobs of butter

For the sweet & sour peppers:

  • Olive oil, for frying

  • 1 red onion, peeled and thinly sliced

  • 2 red peppers, thinly sliced

  • Sea salt

  • Ground pepper

  • 1 tbsp caster sugar

  • 3 tbsp red wine vinegar

  • 1 tbsp extra virgin olive oil

  • Small bunch of basil leaves, shredded


  1. Heat some olive oil over a large frying pan on high heat, then add onion and peppers. Season with salt, pepper, sugar and saute for 4-5 minutes until soft and coloured

  2. Add the vinegar and let it bubble for a few minutes until it has reduced

  3. Turn down the heat, add the extra virgin olive oil and cook for a further 2-3 minutes

  4. Stir in the shredded basil and continue to cook for 30 seconds, then turn on the heat

  5. Transfer to a bowl and leave to infuse

  1. To prepare the pork chop, use the sharp knife to make cuts into the fat, making sure that it’s not into the meat. Season with salt & pepper on both sides, rub and push well into the skin

  2. Heat the frying pan over high heat until hot & add a dash of oil, then tip in the pork chops, garlic and thyme and fry for 2-3 minutes until coloured

  3. Turn and fry for another 2-3 minutes, pushing the thyme under the chops and breaking up the garlic a little

  4. Towards the end of cooking time, add in a generous amount of butter (you’ll love it later), lightly tilt the pan and baste the chops with melted butter as they are cooking

  5. Transfer the chops over a plate, with herb and garlic on top, leave it to rest for 5-10 minutes, continue basting with butter now and then

  6. Serve the chop on top of the peppers and onions


You can easily make 4-5 pork chops and still have plenty of sauce to go with them all.




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